1 cup cooked chicken, cut into bite sized pieces
1 2/3 cups frozen vegetables, thawed
1 (10 ounce) can cream of chicken soup (I use low sodium)
1 cup Bisquick reduced-fat baking mix (regular Bisquick will work too)
1/2 cup nonfat milk or 1/2 cup milk
1 Preheat oven to 400°F.
2 Mix chicken, veggies and cream of chicken soup together and spread into bottom of non greased 9-inch round glass pie pan.
3 Mix remaining ingredients (Bisquick, milk and egg) and pour on top of chicken mixture.
4 Bake in oven for 30 minutes or until top turns golden brown.