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COUNTRY CHICKEN POT PIE

Prep time: 7 minutes
Cook time: 25 minutes

2 cups diced cooked chicken or ham
1 can (10-3/4 oz.) condensed cream of chicken soup
1 cup plus 1 Tbsp. all-purpose biscuit baking mix
1 can (14.5 oz.) S&W Peas & Carrots, drained
1 can (14.5 oz.) S&W Small Whole New Potatoes, drained and cut into cubes
1/2 cup milk
1 egg, beaten

1. Mix chicken, soup, 1/4 cup water and 1 Tbsp. biscuit baking mix in bowl; add vegetables. Spoon into 10-inch pie plate or 2-qt. baking dish.
2. Stir remaining baking mix with milk and egg with a fork until just blended; pour evenly over vegetable mixture.
3. Bake at 400F, 25 minutes or until golden brown.

4 to 6 servings