1 can cream of chicken soup, undiluted
1 cup cubed cooked chicken
1 egg, beaten
1/2 cup milk
1 cup Buttermilk Biscuit Mix
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| QUICK CHICKEN PIE | ||
| Yields 6 servings | ||
| 1-2/3 cups frozen mixed vegetables, thawed 1 can cream of chicken soup, undiluted 1 cup cubed cooked chicken 1 egg, beaten 1/2 cup milk 1 cup Buttermilk Biscuit Mix |
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| In a bowl, combine the vegetables, soup and chicken. Transfer to an ungreased 9-in. pie plate. In another bowl, combine egg, milk and biscuit mix just until moistened. Pour over chicken mixture. Bake at 400 for 30-35 minutes or until golden brown. | ||