Easy Chicken Pot Pie

I thought it would be fun to try another version of chicken pot pie (yes, we still have quite a bit of chicken).  This one isn't the same as making a full version of chicken pot pie, but it's quite tasty and makes for a quick weeknight version when it's cold and wintery.

1 2/3 cups Green Giant™ frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup
1 cup Original Bisquick™ mix
1/2 cup milk
1 egg

Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
Bake uncovered about 30 minutes or until crust golden brown.