Chicken Pot Pie - Pantry Friendly & Easy

• 2 (11 ounce) cans condensed cream of mushroom soup (3 cups, low-fat variety)
• 2 (15 ounce) cans corn (4 cups, super sweet variety, well drained)
• 1 (15 ounce) can sweet peas (2 cups, well drained)
• 2 (13 ounce) cans chicken (2 cups, precooked & chunk cut)
• 1 12 teaspoons lemon pepper
• 1 teaspoon garlic powder
• 2 tablespoons bacon (bits)
• 2 12 cups Bisquick (E-Z Low Fat Bisquick Mix preferred)
• 2 cups 1% low-fat milk (already prepared, "Morning Moo's" low-fat dry milk variety)
• 1 tablespoon dried parsley

1. Preheat oven at 450 degrees.
2. Mix soup, corn, peas & chicken in a 9x13 glass pan & then spread it evenly & flat.
3. Evenly sprinkle lemon pepper, garlic & bacon on top of mixture.
4. In a separate bowl whisk together well Bisquick & milk & then pour on top of mixture in pan.
5. Evenly sprinkle parsley on top of the Bisquick crust.
6. Bake uncovered for 21 minute in a convection or about 30 minute in a traditional oven.
7. Let set & cool for 12 minute.
8. Variations:.
9. Use fresh vegetables & seasonings in place of the canned, see fresh measurements in the (parenthesis).
10. Swap out 1 can of corn for carrots or try a different variety of cream soup.
11. Divide recipe in half & put into 2 separate 9" glass pie pans & cook then freeze one pie for later.
12. Also this pie holds well it's texture & taste later reheated in a microwave.

condensed cream, corn, sweet peas, chicken, lemon pepper, garlic, bacon, bisquick, milk, parsley

Taken from www.food.com/recipe/chicken-pot-pie-pantry-friendly-easy-422285 (may not work)