Quick and Easy Chicken Pot Pie

Quick and Easy Chicken Pot Pie

2 cans cream of chicken soup
1 c. sour cream
1 c. milk, divided
½ tsp. dried parsley
¼ tsp. garlic powder
¼ tsp. salt
¼ tsp. ground black pepper
1 (1 lb.) bag of frozen mixed veggies (I like corn, peas, carrots, green beans), boiled 10 minutes until
     tender (or just thawed, if you prefer a crisper veggie)
1 potato, peeled, diced and boiled until tender
3 c. chicken, cooked and chopped
1 ½ c. Bisquick
½ c. cheddar cheese, grated

Preheat oven to 350.  Lightly grease a deep baking dish dish.

In a large bowl, combine soup, sour cream, ½ c. milk and seasonings.  Stir in vegetables and chicken. Spoon mixture into baking dish and set aside.

In a small bowl, combine Bisquick, remaining ½ c. milk and grated cheese.  Drop biscuits by heaping tablespoonfuls evenly over chicken mixture.  Bake 35-40 minutes, or until biscuits are browned and pot pie is hot and bubbly.