Easy Chicken Pot Pie 

Note: We used Pillsbury Refrigerated pie crust instead of the
Bisquick. Placed a sheet over the top of the pot pie filling and 
bake the pie as directed.  Cut the other sheet into 3" strips, place on
a cookie sheet  and bake along with the pie for extra crusty dippers.
 
2 cans mixed vegetables - drained
1 Rotisserie Chicken
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
1-2 cans Chicken Broth
Salt & Pepper to taste 

1 cup Original Bisquick® mix 
1/2 cup milk 
1 egg 

1.) Heat oven to 400ºF. 

2.) Remove the chicken from the bones and set aside.

3.) Mix vegetables, chicken and soup in a skillet.
Add the chicken broth as needed to get a creamy sauce.

4.) Place mixture in an ungreased glass pie plate, 9x1 1/4 inches
or, in individual oven-safe bowls. 

5.) Stir together egg, milk and Bisquick with fork until blended. 
Pour into pie plate.

6.) Bake 30 minutes or until golden brown. 
Makes:6 servings