The first time I made this I followed the recipe to the letter and thought it tasted great but was too dry. So I doubled the sauce, used a deep dish pie plate, reduced the temp to 375 & baked for 45 minutes.
It was perfectly moist without being runny, and the pie shells were perfectly done. Absolutely fabulous! Goes without saying it is a keeper!
1 cup reduced-fat baking mix, such as Bisquick
1⁄2 cup skim milk 1⁄4 cup liquid egg substitute
2 cup frozen mixed vegetables
2 cup cooked boneless, skinless chicken breast, chopped
2 can (10 3/4 oz each) reduced-fat, reduced-sodium condensed cream of mushroom soup
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