This is a slightly different spin on the classic chicken pot pie, but it still has the comforting touch. This is a great way to use up Thanksgiving leftovers!
4 oz Cream Cheese
1/2 cup chicken broth
3 cups chopped cooked chicken or turkey
1 16 ounce package frozen mixed vegetables
1/2 teaspoon garlic powder
1/2 cup milk
Cook cream cheese and broth in large saucepan on medium heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk or fork. Stir in chicken, vegetables and garlic powder.
Spoon into 9-inch pie plate.
Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture.
Bake in an oven preheated to 400 degrees 25 to 30 min. or until golden brown.