2 (10.75 ounce) Cans Cream of Chicken Soup
1 Cup Sour Cream
1/2 Cup Milk
1/2 teaspoon Dried Parsley
1/4 teaspoon Garlic Powder
1/4 teaspoon Salt
1/4 teaspoon Ground Black Pepper
1 (1 pound) Package Frozen Mixed Vegetables, thawed
3 Cups Chopped Cooked Chicken
Topping:
1 1/2 Cups Bisquick Baking Mix
1/2 Cup Grated Sharp Cheddar Cheese
1/2 Cup Milk
Preheat Oven to 350 degrees, lightly grease 13X9X2″ baking dish. In a Large Blow, combine soup, and next 6 ingredients. Stir in Vegetables and Chicken.
Spoon mixture into prepared baking dish: set aside.
In a small bowl, combine baking mix and cheese. Add Milk, stirring just until dry ingredients are moistened. Drop batter by heaping Tablespoonfuls evenly over chicken mixture.
Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.
