Chicken Pot Pie

3-4 strips boneless/skinless chicken breasts
2 cups frozen mixed vegetables
1 cup chicken broth
1 can cream of chicken soup
1 cup biscuit mix
1 cup milk
8 tablespoons (1 stick) margarine, melted

Boil chicken; cut into cubes or shread with fork and put in bottom of a 9-inch pie plate or a 9x13x2-inch baking dish.

Preheat oven to 350.
In a separate bowl, mix vegetables, chicken broth and soup and pour over chicken. Mix biscuit mix, milk and melted margarine in another bowl and pour over chicken and vegetables.

Bake for 1 hour or until top is baked and golden. Remove from oven and allow to cool for 5 minutes prior to serving.

Air-fried Okra

1/2 cup egg substitute
1/2 pound okra, cut into 1-inch lengths
1/2 cup panko bread crumbs
1/2 cup Italian bread crumbs
1 teaspoon salt
1 teaspoon white pepper

Preheat oven to 450 degrees F.

Pour egg substitute into a medium bowl. Add okra and toss to combine. In a large resealable plastic bag, combine both types of bread crumbs, salt, and pepper. Shake to combine well. Add the okra and egg substitute mixture to the bag and shake until coated.

Place a wire rack on top of a cookie sheet. Arrange okra on rack and bake until crisp, about 10 minutes.