Vegetable Pot Pie

• 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 1/4 cup skim milk
• 2 ounces sliced mushrooms, drained
• 75 g green beans
• 28 g onions, chopped
• 60 g corn
• 40 g carrots, diced
• 50 g baby spinach leaves
• 1/4 teaspoon parsley flakes
• 1/8 teaspoon oregano
• salt and pepper
• Topping
• 1 cup Bisquick reduced-fat baking mix
• 1/2 cup skim milk
• 1 egg, beaten

1. Put soup into a casserole dish and stir, adding milk a little at a time until desired consistency is reached.
2. Add vegetables, stirring to blend well.
3. Add parsley and oregano, salt and pepper, if desired.
4. Blend biscuit mix and add 1/2 cup milk and beaten egg, stirring until smooth.
5. Pour batter over top of pie filling.
6. Bake 35 minutes at 375u0b0 or until top is golden brown.
7. Allow to sit for 10-15 minutes before serving.

cream of mushroom soup, milk, mushrooms, green beans, onions, corn, carrots, baby spinach leaves, parsley flakes, oregano, salt, topping, bisquick reducedfat, milk, egg

Taken from www.food.com/recipe/vegetable-pot-pie-284328 (may not work)