Hearty Chicken Pot Pie Nothing warms you like hearty chicken pot pie. This one’s loaded with vegetables and has a tender, flaky Bisquick crust. Prep: 15 min Bake: 30 min 1 package (16 ounces) frozen mixed vegetables, thawed 1 cup cut-up cooked chicken 1 can (10 3/4 ounces) condensed cream of chicken soup 1 cup Original Bisquick® 1/2 cup milk 1 egg 1. Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased 2-quart casserole. 2. Stir remaining ingredients in small bowl with fork until blended. Pour into casserole. 3. Bake 30 minutes or until golden brown. Makes 6 servings High Altitude (3500-6500 ft) Heat oven to 425 F. Nutritional Info Per 1 Serving: Calories 225 (Calories from Fat 80); Fat 9g (Saturated 3g); Cholesterol 60mg; Sodium 710mg; Potassium 290mg; Carbohydrate 27g (Dietary Fiber 4g); Protein 13g Diet Exchanges: 1 Starch; 1 High-Fat Meat; 2 Vegetable ____________________________________________________________ This recipe courtesy of Back of the Box Recipes. www.backofthebox.com Home Page This recipe displayed with permission from General Mills, Inc.