To make a pot pie, combine 1 2/3 cups of frozen mixed vegetables with 1 cup of cooked chicken cut into bite-sized pieces. Add 1 can of cream of chicken soup and stir. Transfer the filling to a pie pan. In a mixing bowl, combine 1 cup of Bisquick, 1 egg and 1/2 cup of milk. Stir until blended and then pour over the chicken filling in the pie pan. Bake for 30 minutes at 400 degrees Fahrenheit.
For variety or entertaining, you can make individual pot pies by cutting 1 pound of chicken into bite-sized pieces and cooking it in a skillet with 1 tablespoon of vegetable oil until it is no longer pink. Add 1/2 cup of chopped onion and 1/2 cup of chicken broth and bring it to a simmer. Stir in 1 cup of frozen peas and carrots, 1/2 teaspoon of salt, 1/4 teaspoon of pepper and 1/4 teaspoon of dried thyme. Heat until the mixture is hot and most of the liquid has been absorbed. Allow to cool slightly before adding 1 cup of shredded cheddar cheese.
In a mixing bowl, combine 1/2 cup of Bisquick, 1/2 cup of milk and 2 eggs. Whisk to blend well. Lightly spray a 12-cup muffin pan with cooking oil. Place 1 tablespoon of baking mix into each muffin cup. Add 1/4 cup of chicken mixture onto the baking mix and top with 1 tablespoon of the baking mix.
Bake the chicken pot pies at 375 degrees Fahrenheit for 25 to 30 minutes.