Impossibly Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables

1cup cut-up cooked chicken

1can (10 3/4 ounces) condensed cream of chicken soup

1cup Bisquick mix

1/2cup milk

1egg

Heat oven to 400º F. Mix vegetables, chicken and soup in ungreased 9-inch pie pan. Stir together remaining ingredients with fork until blended. Pour into pie pan. Bake 30 minutes or until golden brown.

OR, the Gluten and Casein-Free Easy Chicken Pot Pie

2 Tablespoons margarine

1bag (12 oz) frozen mixed vegetables

1 1/2cups cut-up cooked chicken1 

3/4 cups chicken broth

1 teaspoon seasoned salt

1/4 teaspoon black pepper

3/4cup milk

3 tablespoons cornstarch

3/4cup Bisquick® Gluten Free mix

1/2cup soy or almond milk

1egg

2 tablespoons margarine

Heat oven to 350ºF. In 3-quart saucepan, melt butter over medium heat.Stir in vegetables, chicken, chicken broth, salt and pepper; heat to boiling. In small bowl, mix 3/4 cup soy milk and the cornstarch with wire whisk until smooth; stir into chicken mixture. Heat just to boiling. Pour into ungreased 2-quart casserole.

In small bowl, stir all topping ingredients with fork until blended. Drop topping mixture by small spoonfuls over chicken mixture. Bake 25 to 30 minutes or until toothpick inserted in center of topping comes out clean.

OR, Mini Chicken Pot Pies (either regular or gluten-free)

1 tablespoon vegetable oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

1/2 cup chicken broth

1 cup frozen mixed vegetables

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup either Original Bisquick mix or Gluten-free mix

1/2 cup milk or soy milk

2 eggs

Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink in center. Add chicken broth; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 scant tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup.Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve.

source: Betty Crocker