Chicken Pie Casserole

I made this up as I went along and found it delightfully easy and perfect for a cold winter's weeknight! You could of course substitute with what you have on hand - use deli meat instead of ham steak, or pulled rotisserie chicken; use whatever vegetables are hanging about your freezer; use condensed cream of chicken soup instead of mushroom, etc.

For filling:
10 oz package frozen peas and carrots
2 cups diced chicken
1 average ham steak, diced
1 can cream of mushroom soup
1 envelope of dried Lipton cream of chicken soup
about 3/4 cup milk

For topping:
3/4 cup shredded Cheddar cheese
1 cup biscuit baking mix
1/4 cup milk
1 1/2 teaspoon dried Italian seasoning
2 eggs

PREPARATION:
Heat oven to 375°.

Combine the frozen peas and carrots, chicken, ham steak, can of soup, and cream of chicken soup envelope in a sauce pan. Fill empty soup can up about 3/4 with milk and add to mixture on stove until mixture is creamy and not too thick. Add a little more milk as needed for desired consistency. Bring mixture to a boil, stirring well, then turn down to low and keep warm while making topping.

In a bowl, combine the grated cheese, baking mix, milk, herbs, and eggs.
Add the warm chicken mixture into an ungreased 2-quart baking dish. Spread biscuit mixture evenly over the top with a spatula.

Bake in 375° oven for about 35 minutes, until crust is browned and filling is bubbly. Remove from oven and let stand for 5 minutes.