quick and so-easy veggie pot pie

Quick and Easy Veggie Pot Pie

This won't be the best-ever pot pie, but it is quite good. With little chopping or cooking, kids can do almost everything before it goes in the oven -- which might make them more inclined to eat it! It was such a hit here that I posted it right after dinner.

1 2/3 c. frozen veggies, thawed

1 diced, cooked large potato (at least 1 c. or more)

1 can condensed cream of mushroom soup (lowfat OK)

1 c. Bisquick-type mix (homemade OK)

1 egg

1/2 c. milk

Preheat oven to 400 degrees.

Mix veggies, potato, and condensed soup (don't add water!) in ungreased 9" pie plate.

Note: proportions and types of veggies wholly discretionary. Tofu can also be added. Pale veggies like cauliflower, corn, and limas hide well!

Mix remaining ingredients in a medium bowl and pour evenly over the veggies. Bake 30 minutes at 400, until crust is golden brown and fully cooked.

Serves 4-6