Quick Chicken Pot Pie Recipe

Ingredients

1

bag (12 oz) frozen broccoli, carrots, cauliflower & cheese sauce

1 1/2

cups cubed cooked chicken

1/2

teaspoon dried thyme leaves

1/2

teaspoon salt

1

can (14.75 oz) cream-style corn

1

                        cup Original Bisquick™ mix

2

tablespoons butter or margarine, melted

1

egg

Preparation

Heat oven to 400°F. Cook frozen vegetables as directed on bag.

In large bowl, mix chicken, thyme leaves, salt and 3/4 cup of the corn. Stir in the hot vegetables. Pour into ungreased 9 1/2-inch glass deep-dish pie plate.

In small bowl, stir Bisquick mix, melted butter, egg and remaining corn until blended; spread over chicken mixture in pie plate.

Bake 23 to 28 minutes or until golden brown.

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