Chicken Pot Pie

I really wanted to title this recipe "Chicken Pot Pie without a bag of disgusting frozen vegetables" or "Chicken Pot Pie minus broccoli, cauliflower, and green beans." A more representative name would be "Chicken Pot Pie With Real, Actual Flavor." You see, Campbell's has a large cookbook with all kinds of home style dishes involving at least 1 can of their condensed soup. Unfortunately, the recipes are devoid of flair and flavor. In keeping with the "easy" nature of the recipe, I've left the soup and baking mix, but I have added some ingredients to boost the flavor.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and cubed
  
• 2 carrots, sliced
  
• 1 cup diced onion
  
• 2 cloves garlic
  
• 1 cup frozen corn kernels
  
• 1/4 Tsp. dried thyme
  
• 1 can cream of chicken soup
  
• 1.5 cups baking mix
  
• 1 egg
  
• 3/4 cup milk
  
• 1/2 tsp. salt
  
• 1/2 tsp. white pepper

Preheat oven to 400 degrees Fahrenheit. Grease the bottom and sides of a shallow oval baking dish.

In a large skillet, heat a few tablespoons of oil over medium-high heat. Add the garlic, onions, carrots, and sautee for about 5 minutes. Add the corn, chicken, salt, pepper, and thyme. Cook for about 2 minutes. Stir in the soup until the mixture is uniform. Remove from heat.

Pour the mixture into the prepared baking dish. In a medium bowl, mix together the baking mix, egg, and milk. Pour the batter over the top of the chicken mixture. Bake uncovered for 30 minutes or until the crust is golden brown and set.