Chicken Pot Pie with Cheddar Old Bay Biscuit Topper

• 4 whole Boneless Chicken Breasts, Cooked And Shredded
• 3 cans (10 Oz. Size) Campbell's Cream Of Chicken Soup, Undiluted
• 1 cup Chicken Broth
• 16 ounces, weight Frozen Mixed Vegetables, Thawed
• 1 Tablespoon Mrs Dash Garlic And Herb Seasoning
• 2 teaspoons Onion Powder
• 1/2 teaspoons Ground Black Pepper
• 2 cups Bisquick Baking Mix
• 1 Tablespoon Old Bay Seasoning
• 1 whole Egg, Beaten
• 3/4 cups Milk
• 3/4 cups Sharp Cheddar Cheese, Shredded
• 1/2 sticks Butter, For Greasing And Topping, Softened
• 2 Tablespoons Dried Parsley Flakes

1. Preheat oven to 400 degrees F.
2. Cook and pull chicken into shreds.
3. Set aside.
4. In a large bowl add cream of chicken soup, chicken broth, mixed vegetables, Mrs.
5. Dash seasoning, onion powder and black pepper.
6. Stir well, add chicken and stir until well incorporated.
7. Spread into a large 3-Quart casserole dish that has been buttered.
8. In a medium bowl add Bisquick and Old Bay seasoning and mix well.
9. Then add egg, milk, and stir in cheese.
10. Spread biscuit topper onto the chicken mixture.
11. Make sure to spread evenly reaching all corners.
12. Place casserole dish on a large cookie sheet on middle rack in oven.
13. Bake at 400 degrees F for 30-35 minutes.
14. Then, remove from oven and butter the top.
15. Sprinkle with parsley flakes.
16. Once butter is melted, serve!

chicken breasts, campbells cream of chicken soup, chicken broth, vegetables, garlic, onion powder, ground black pepper, bisquick baking, egg, milk, cheddar cheese, butter, parsley flakes

Taken from tastykitchen.com/recipes/main-courses/chicken-pot-pie-with-cheddar-old-bay-biscuit-topper/ (may not work)