Healthy Chicken Pot Pie - cooking recipe

Ingredients

2 cups chopped cooked chicken breasts
2 cups frozen mixed vegetables
1 teaspoon dried tarragon
1 (10 3/4 ounce) can 98% fat-free reduced-sodium condensed mushroom soup
1 cup reduced fat baking mix (such as reduced-fat Bisquick)
1/2 cup nonfat milk
1 egg

Preparation

Preheat oven to 400 degrees.
Combine chicken, frozen vegetables and undiluted soup in an 8 x 8-inch baking dish.
Whisk baking mix, milk and egg together until blended.
Pour over chicken and vegetables.
Bake for 30 minutes, or until the top is golden.