Creamy Chicken Pot Pie

I googled a recipe for Chicken Pot Pie and found this one from Kraft. It was simply wonderful.

1 pkg. (8 oz.) Philadelphia Cream Cheese, cubed

1/2 cup chicken broth

3 cups chopped cooked chicken

1 pkg. (16 oz.) frozen mixed vegetables, thawed

1/2 tsp. garlic salt

1 egg

1/2 cup milk

1 cup bisquick baking mix

Heat oven to 400 degrees.

Cook cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.

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. Place pie plate on baking sheet.

Bake 25-30 min. or until golden brown.