Country Chicken Pot Pie

2 cups diced chicken, turkey or ham
1 can (10-3/4 oz.) cream of chicken soup
1 cup plus 1 Tbsp. all-purpose biscuit baking mix
1 can 14.5-oz.) peas and carrots, drained
1 can 14.5 oz.) small whole new potatoes, drained and cut into cubes
1/2 cup milk
1 egg, beaten

Preheat the oven to 400*F.

Mix chicken, soup, 1/4 cup water and 1 Tbsp. biscuit baking mix in bowl; add vegetables. Spoon into a 10" pie plate or 2 quart baking dish.

Stir remaining baking mix with milk and egg with a fork until just blended, pour evenly over vegetable mixture.

Bake 25 minutes or until golden brown.

Makes 4 to 6 servings