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Chicken Pot Pie

1 1/2  cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup HODGSON MILL NATURALLY WHITE ALL PURPOSE FLOUR
1 1/2 tsp. baking powder
1/2 tsp. salt, optional
2 Tbsp. butter, melted
2/3  cup milk
1 egg

Preheat oven to 425 degrees F. Stir vegetables, chicken and soup in ungreased 8-inch square pan until mixed. Stir other ingredients in medium bowl, using fork, until mixed. Pour over chicken mixture, and spread evenly.

Bake 25 to 30 minutes or until golden brown. Makes 6 servings.

Makes 6 servings. Each serving: 218 calories; 1 g dietary fiber; 24 g carbohydrates; 13 g protein; 8 g fat (2 g saturated fat); 61 mg cholesterol; 7371 mg sodium.