1 2/3 cups frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 ounce) condensed reduced fat cream of chicken soup
1 cup Bisquick Reduced Fat baking mix
1/2 cup skim milk
1 egg

Heat oven to 400°F. Mix vegetables, chicken and soup in ungreased 9-inch pie plate.

Stir remaining ingredients with fork until blended. Pour into pie plate.

Bake 30 minutes or until golden brown. 6 servings.