Lighter Chicken (Or Veggie) Pot Pie

• 9 ounces cooked boneless skinless chicken breasts, shredded
• 1 (10 3/4 ounce) can 98% fat-free cream of mushroom soup
• 14 cup skim milk
• 1 (4 ounce) can sliced mushrooms, drained
• 100 g frozen peas
• 14 g celery, finely diced
• 28 g onions, chopped
• 100 g corn
• salt and pepper
• 1 cup reduced-fat baking mix
• 12 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 chicken, mushrooms, peas, celery and onions, stirring to blend well.
3. Add salt and pepper to taste, 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 45 minutes at 375F or until top is golden brown.
7. Allow to sit for 10-15 minutes before serving.

chicken breasts, cream of mushroom soup, milk, mushrooms, frozen peas, celery, onions, corn, salt, baking mix, milk, egg

Taken from www.food.com/recipe/lighter-chicken-or-veggie-pot-pie-270116 (may not work)