A really delicious chicken pot pie that’s simple, easy and quick!
1 (10 3/4 oz) can condensed cream of potato soup
1 cup milk
1/8 to 1/4 teaspoon ground black pepper
1/2 teaspoon dried parsley flakes
1 teaspoon dry minced onion
1 (15 oz) can mixed vegetables, drained
1 cup cooked chicken, cubed
1 cup all-purpose baking mix (Bisquick)
Preheat oven to 400 degrees F. In a large mixer bowl, combine the soup, 1/2 cup of the milk, black pepper, parsley flakes, minced onion and chicken. Pour into an ungreased 9-inch pie plate.
In a small bowl, stir together the baking mix, egg and remaining 1/2 cup milk until blended. Spoon over the chicken mixture.
Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.