Biscuit-Topped Chicken Skillet Pie

• 1 lb. boneless skinless chicken breasts, cut into 1-inch pieces
• 1 pkg. (16 oz.) frozen peas and carrots, thawed, drained
• 1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
• 6 oz. VELVEETA, cut into 1/2-inch cubes
• 1 egg
• 1/2 cup milk
• 1 cup all-purpose baking mix

1. Heat oven to 375 degrees F.
2. Cook chicken in large ovenproof skillet sprayed with cooking spray on medium heat 5 to 7 min.
3. or until no longer pink, stirring frequently Stir in next 3 ingredients.
4. Beat egg and milk in medium bowl with whisk until well blended.
5. Add baking mix; stir just until moistened.
6. Pour over chicken mixture in skillet.
7. Bake 25 to 30 min.
8. or until golden brown.

boneless skinless chicken breasts, carrots, condensed cream, velveeta, egg, milk, baking mix

Taken from www.kraftrecipes.com/recipes/biscuit-topped-chicken-skillet-pie-115313.aspx (may not work)