Chicken Pot Pie

Okay let's do another recipe.  This is extremely easy and a great way to use up any cooked boneless chicken breasts you may have made earlier in the week.

Pie shell - I buy these frozen and put one in a pyrex pie plate
1 can Campbell Cream of Mushroom Soup
1 (10oz) package frozen mixed vegetables - thawed
1 cup cubed cooked chicken or turkey
1/2 cup milk
1 egg
1 cup all-purpose baking mix

Preheat oven to 400 degrees.
Mix soup, vegetables and chicken in a bowl.  It's very important to not mix milk with the soup. 
    Ask me how I know this. 
Pour into your pyrex pie plate. 
Mix milk, egg and baking mix.  You can add more milk if you need cause you want to pour this over your chicken mixture. 
Bake 30 minutes until golden. 
I usually let it sit for about 10 minutes after pulling it out of the oven so it can set up and easier to cut.