Chicken Calabacitas Pot Pie

I made this last night for the first time and was quite impressed with how it turned out.  I'm always a little nervous when I try a new recipe.  This made a huge batch so I froze 1/2 of it for another meal which will be really nice this winter.  I had bought some zucchini, yellow squash and corn from the Farmers Market last week.  The corn was on the cob so I just scraped it off since I didn't have any cans.  Also I didn't actually measure any of this but just eye balled it. I'm getting much better at that.

3 1/2 cup    Bisquick
2 cup          Milk
1 1/2 cup    Chopped Green Chili
4 cup          Sliced Zucchini
4 cup          Sliced Yellow Squash
2 cup          Shredded Cheese
2 cup          Cubed cooked Chicken
1 cup          Cream of Mushroom Soup
2 cans        Corn
1/2 cup      Chopped Onion
1                Pie Shell - I always have these in the freezer and just put in a pan - no defrosting. 
                  Salt & Garlic to taste

Simmer squash, zucchini, onion, corn & chili.  Add Salt & garlic and cook till veggies are tender.

Add chicken, cheese & cream of mushroom soup (no milk added) until cheese is melted. 

Spread mixture into pie crust.

Make bisquick and spread over mixture.

Cook at 425 about 30 minutes or until crust is golden brown.  Once it's done I usually let it sit for about 5-10 minutes to set up.

And of course it's always nice to have a glass of red wine while you're cooking.