Heat the oven to 400°F
Stir the soup, ½ cup milk, vegetables and chicken in a 9-inch pie plate or ovenproof skillet
Season the mixture with salt and pepper
Stir the remaining ½ cup milk, egg and baking mix in a small bowl
Spread the batter over the chicken mixture (the batter is thin but will bake up into a perfect crust)
Bake for 20 minutes or until the topping is golden brown
