Chicken Pot Pie

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1 cup reduced-fat baking mix, such as Bisquick
1⁄2 cup skim milk
1⁄4 cup liquid egg substitute
2 cup frozen mixed vegetables
2 cup cooked boneless, skinless chicken breast, chopped
2 can (10 3/4 oz each) reduced-fat, reduced-sodium condensed cream of mushroom soup


Preheat oven to 400 degrees F (205 degrees C). Spray an 8 x 8 inch baking dish with nonstick cooking spray.
In a bowl, mix together baking mix, milk, and egg substitute. Set aside.
In a separate bowl, mix together frozen vegetables, chicken, and cream of mushroom soup. Transfer to the prepared baking dish. Pour crust batter on top of the chicken mixture and spread out in an even layer.
Bake for 30 minutes or until the crust is golden brown.

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