CHEESY CHICKEN POT PIE

1 can (10-3/4 ounces) condensed cream of :
celery, chicken, mushroom or potato soup, undiluted

1 cup milk, divided

1 small onion, chopped or 2 T. dried minced onion

3 ounces of cream cheese, softened

1/2 cup shredded carrots

1 small potato, shredded

1 (4 oz.) can mushroom pieces

1/4 cup grated Parmesan cheese

1/2 tsp. salt

3 cups cubed cooked chicken

1 cup frozen peas

1 egg

1 tbsp. oil

1 cup Bisquick

1 cup shredded Cheddar cheese

In a large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, carrots, potato, mushrooms, Parmesan cheese and salt. Cook and stir over medium-high heat until the cream cheese is melted.
Stir in the chicken and peas; heat through.

Pour into an ungreased 2-quart baking dish.

In a medium mixing bowl, combine the egg, oil and remaining milk. Add the  Bisquick and Cheddar cheese; blend well. Pour over hot chicken mixture.