Easy Chicken Pot Pie
1 2⁄3 cup frozen mixed vegetables (thawed)
1 cup cooked chicken (cut-up)
1 can low sodium cream of chicken soup (condensed)
1 cup baking mix (reduced fat)
1⁄2 cup milk
1. Pre-heat oven to 400°F.
2. Mix vegetables, chicken and soup in ungreased, 9-inch pie plate
3. Stir remaining ingredients in a mixing bowl with fork until blended. Pour over vegetables and chicken in pie plate.
4. Bake 30 minutes or until golden brown.
5. Let cool for 5 minutes and serve.