chicken pot pie

• Cooked chicken meat from a whole fresh young chicken
• 1 16-oz. pkg. frozen mixed vegetables, thawed
• 1 can (10-3/4 oz.) 98% fat-free condensed cream of chicken soup, undiluted
• ¼ tsp. dried thyme
• ¼ tsp. garlic powder
• Salt and pepper to taste
• 1 cup reduced-fat Bisquick® baking mix
• ½ cup skim milk
• 1 egg

1. In a large bowl, combine cooked chicken, vegetables, soup and spices.
   
2. Pour into an ungreased 2-qt. baking dish.
   
3. Combine baking mix, skim milk and egg; pour over chicken mixture.
   
4. Bake at 400°F for 30 minutes or until golden brown.