Chicken Pot Pie

 Chicken Pot Pie – Bisquick box, altered

1 can cream of chicken soup          ½ cup milk                                    16 oz. frozen mixed vegetables

1 cup chicken, cooked and cubed         1 egg                                               6/7 cup flour

½ Tbsp baking powder                          ½ tsp salt                                       2 Tbsp shortening

Preheat oven to 400.  Stir soup, chicken, and vegetables in bottom of a pie pan.  Mix flour, salt, and baking powder.  Cut in shortening, then add egg, and milk and mix.  Pour over the top of the chicken mixture.  Use a spatula or spoon to spread it around so that all the chicken mixture is covered.  Bake 30 minutes until browned.  Serves four.