Easy Chicken Pot Pie

This might not be the most impressive dish, and it certainly isn't gourmet, but it is fast and easy. It is also a great way to use up any kind of leftover chicken. It's also a kid pleaser. My family used to double this and bake it in a 9x13-inch baking pan.

1 2/3 cups frozen mixed vegetable (or broccoli)
1 cup cut-up cooked chicken
1 can cream of chicken soup
1 cup Bisquick mix
1/2 cup milk
1 egg

1. Heat oven to 400.
2. Mix vegetables, chicken and soup in an ungreased glass pie plate.
3. Stir together remaining ingredients with fork until blended. Pour into pie plate.
4. Bake 3o minutes or until golden brown.