Easy Chicken Pot Pie
(Thank you Kim Butterfield)
1 2/3 c. frozen mixed veggies; thawed
1 c. cut up cooked chicken
1 can cream of chicken soup
1 c. Bisquick
1/2 c. milk
1 egg
Heat oven to 400. Mix veggies, chicken, and soup in ungreased pie plate.
Stir remaining ingredients in separate bowl and pour/spread over top of pie.
Bake about 30 minutes or until golden brown.