Chicken Pot Pie

• 1 can Campbell's Cream of Potato or Cream of Chicken soup
• 3/4 cup milk
• 1 cup frozen mixed vegetables
• 2 stalks celery, chopped (optional)
• Chicken: 2 large breasts, 9 oz, or equivalent
• 1 egg
• 1 cup baking mix (e.g. Bisquick)
• 1/8 tsp black pepper (or more, to taste)

Preheat oven to 400 degrees.

For uncooked chicken: chop into bite-size chunks, cooking in boiling water with two pinches of salt (and possibly oregano, garlic mix, or something). Chicken should be soft enough to cut with a fork.

Mix soup, 1/4 cup milk, black pepper, vegetables, and chicken. Pour into pie plate or preformed pie crust.

Mix 1/2 cup milk, egg, and baking mix. Pour over chicken mixture.

Bake 400 degrees for 30 minutes or until top is golden brown.