assuming that we're working with canned vegetables and a pre-cooked (leftover) chicken...
recipe from here:
http://www.bettycrocker.com/recipes/impossibly-easy-chicken-pot-pie/f56faec7-3303-4720-9e68-adbd534fb0f6 Ingredients
1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 cup cut-up cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup
1 cup Original Bisquick® mix
1/2 cup milk
1 egg
Directions
1 - Heat oven to 400ºF. Mix vegetables, chicken and soup in ungreased glass pie plate, 9x1 1/4 inches.
2 - Stir together remaining ingredients with fork until blended. Pour into pie plate.
3 - Bake 30 minutes or until golden brown.
Tips
-Add more flavor by stirring 1/2 teaspoon of your favorite dried herb into the veggie mixture. Oregano, basil, thyme and dill weed are all great choices.
-Have leftovers from another meal? You can substitute leftover turkey for the chicken and the same amount of cooked vegetables for the thawed frozen vegetables, if you like.
-Change the flavor by using another variety of condensed creamy soup.
-Savory Impossibly Easy Pies can be covered and refrigerated up to 24 hours before baking. You may need to bake a bit longer than the recipe directs since you’ll be starting with a cold pie. Watch carefully for doneness.