My family loves homemade chicken pot pie so when I’m short on time, I use this simple but delicious recipe.

1 (10-3/4 ounces) can cream of potato soup
3/4 cup milk
1/8 to 1/4 teaspoon black pepper
1 cup frozen mixed vegetables, thawed
2 (4.5 ounces each) cans chunk chicken breast, drained *
1 cup Bisquick baking mix
1 egg

1. Heat oven to 400 degrees F. In a medium bowl, stir together the soup, 1/4 cup of the milk, pepper, mixed vegetables and chicken chunks; pour into a 9-inch pie plate.

2. In a small bowl, combine the baking mix, egg and remaining milk until well blended; spoon over the chicken mixture.

3. Bake for 30 minutes or until hot and topping is golden brown. Makes 4 servings.

* I pre-cook boneless, skinless chicken breasts, cut them into chunks and freeze them in 1 cup portion sizes to use in recipes. When I make this pot pie recipe, I simply thaw 2 portions and use in place of the canned chicken chunks.

Emily