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Chicken Pot Pie
1 bag (1lb) frozen mixed vegetables, thawed, drained
1 cup diced cooked chicken
1 can (10.75 oz) condensed cream of chicken soup
1 cup Original Bisquick mix
1/2 cup milk
Heat oven to 400 degrees. In ungreased 2-quart casserole, mix vegetables, chicken, and soup until well blended. Stir remaining ingredients in medium bowl with wire whisk or fork until blended. Pour over chicken mixture. Bake uncovered about 30 minutes or until crust is golden brown.