Egg Free, Dairy Free Biscuit Topped Chicken Pie

I love all-in-one meals and this one is quick and easy to prepare. I always keep precooked diced chicken in the freezer to make dinner preparation easier.

Biscuit Topped Chicken Pie

2 cans mixed vegetables, drained
1 can gravy
2 cups cooked and diced chicken breast
2 tsp Italian seasoning
1 chicken bouillon cube dissolved in 1/4 cup hot water
2 1/2 cups Bisquick baking mix
1 1/4-1 1/2 cups soy milk

Combine the vegetables, gravy, chicken, Italian seasoning and dissolved bouillon. Pour the mixture into a 9x13 baking dish (or mix everything directly in the dish). In a separate bowl, combine the Bisquick and soy milk to a spreadable but thick consistency. Spread the Bisquick mixture evenly over the chicken mixture. Bake at 350 for 30-35 minutes or until the topping is cooked through.
*  You can also bake this meal in an 8" square baking dish and only use 1/2 the amount of biscuit topping.