Chicken Pot Pie
1 can Veg-All (potatoes, carrots, lima
beans in juice)
Drain a little juice, but leave most
of it in there
1 6-oz can of chicken
1 can Cream of Chicken soup
1 cup bisquick
½ cup milk
1 egg
Heat oven to 425. Mix veggies, chicken
and soup in ungreased 9 in. pie plate. Stir remaining ingredients in
a separate bowl with fork until blended. Pour on top of veggie
mixture. Bake 30 minutes or until golden brown. (Stab with fork to
make sure middle is done.)
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