Creamy Chicken Pot Pie

1 pkg (8 oz.) cream cheese, cubed
1/2 cup chicken broth
3 cups cooked chicken breast
16 oz. mixed veggies, thawed
1/2 tsp. garlic salt
1 egg
1/2 cup milk
1 cup bisquick


Heat: oven to 400.

Cook: Chicken and shredded/cubed.

Cook: cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is blended, stirring frequently with whisk. Stir in chicken, veggies and garlic salt.

Spoon: into 9 inch pie plate. Beat egg and milk in bowl; stir in baking mix until moistened. Spoon over chicken mixture.

Bake: 30 minutes. Until golden brown.