Chicken Pot Pie

Remember the rosemary roasted chicken I made on Friday? Well, we only ate half the chicken for dinner. That means leftover chicken, and leftover chicken means... chicken pot pie. I love this recipe because it's ridiculously easy and quick to throw together.

What you need:

• 2 cups frozen veggies, thawed (any kind you like)
• 1 cup cooked chicken
• 1 can cream of chicken soup
• 1 cup biscuit baking mix
• 1/2 cup milk
• 1 egg

What you do:
1. Preheat oven to 400 degrees.

2. Mix veggies, chicken and soup. (Feel free to salt & pepper the mixture.)

3. Put veggie mixture in individual oven safe bowls or one large pie plate.

4. Mix the Bisquick, milk and egg in a measuring cup.

5. Pour batter on the veggie mixture.

6. Bake for 30 minutes.

I make Trouble a mini pot pie in this little ramekin.

He loves it!