1 (10 oz) can cream of chicken soup
2 chicken breasts (or 1 cup leftover chicken)
1/2 tsp. any herbs (thyme, parsley, Italian, etc)
1/4 tsp. garlic powder
1 (10 oz) pkg. frozen mixed vegetables
1 cup Bisquick baking mix
1/2 cup milk
1 egg

Preheat oven to 400°F.

In a saucepan, simmer boneless, skinless chicken breast for 10 to 12 minutes (do not boil). Remove from pan and cut into 1-inch cubes (you may substitute leftover or canned chicken breast and skip this step).

In the same (drained) saucepan, combine cooked cubed chicken, soup, herbs, garlic powder and frozen vegetables. Mix well and transfer to a deep pie dish or casserole pan.

Using the same pot, mix Bisquick with milk and egg until well combined. Pour over the top of the pie evenly.

Bake at 400°F for about 30 minutes, or until golden on top.

Serve immediately.

Submitted by: Belle