Chicken Pot Pie

2 cups of diced, cooked chicken (or ham)

1 can cream of chicken soup

1 cup + 1 tbls. of Bisquick

1/4 cup of water

1 can of peas & carrots, drained

1 can of whole potatoes, drained & cubed

1/2 cup of chopped onions

1/2 cup of milk

1 egg, beaten


Mix chicken, soup, water, Bisquick in bowl, add vegetables & onions. Pour into a greased 10″ pie plate or 2 qt. baking dish.

Stir remaining Bisquick, milk & egg until just blended, pour over vegetable mixture.

Bake at 400 degrees for 25 minutes or ’til golden brown.