In the mood for comfort food without but short on time? This chicken pot pie recipe from Food.com is fast, plus it makes use of the box of Bisquick at the back of the cabinet. Leftovers will be great the next day—if you have any.
1 (16 ounce) package frozen mixed vegetables, thawed
1 1/2 cups cut up cooked chicken
1 (10 3/4 ounce) can condensed cream of chicken soup
1 cup original Bisquick baking mix
1/2 cup milk
1. Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 2 quart casserole.
2. Stir remaining ingredients in a small bowl until blended. Pour onto casserole.
3. Bake 30 minutes or until golden brown.