Chicken Pot Pie
1 can reduced fat condensed cream of chicken soup
1 can mixed vegetables (pick out all the lima beans, because really...who likes lima beans?)
1 can diced potatoes
2 -3 cooked chicken breasts, chopped into bite size pieces
1 cup Bisquick mix
1/2 cup fat free milk
1. Preheat oven to 350*
2. Dump vegetables, potatoes, and soup (no water), into a 9" pie plate...or other similar sized pan. Mix in chicken. Stir until everything is coated.
3. In a separate bowl, mix together Bisquick, milk, and egg. Pour batter on top of chicken/vegie mix in the pie plate. The batter will stay on top, baking up into a biscut-like crust.
4. Bake for 30 minutes. I find that putting a sheet of tin foil on the rack under the pie plate saves a lot of clean up hassle in case the pot pie boils over. The crust should turn golden brown, and the inside boils up a little.
Total comfort food that's easy to make.