You just can't beat the comfort meal of biscuit-topped chicken pot pie, especially when assembling it only takes ten minutes.
Ingredients
1-2/3 cups frozen mixed vegetables, thawed
1-1/2 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 teaspoon dried thyme
1 cup biscuit/baking mix
1/2 cup 2% milk
1 large egg
Directions
Preheat oven to 400°. In a large bowl, combine vegetables, chicken, soup and thyme. Pour into an ungreased deep-dish 9-in. pie plate. Combine biscuit mix, milk and egg; spoon over chicken mixture.
Bake until topping is golden brown and a toothpick inserted in center comes out clean, 25-30 minutes.