Easy Chicken Pot Pie

1 2/3 cups frozen mixed vegetables, thawed (or canned Veg-All, drained)
1 cup cut-up cooked chicken
1 can (10 3/4 oz.) condensed cream of chicken soup
1 cup Original baking 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.