Stir soup, ½ cup milk, vegetables and chicken in 9-inch pie plate or ovenproof skillet. In a separate bowl, combine remaining milk, egg and biscuit mix. Spread over chicken mixture.

Bake for about 45 minutes to an hour at 350. Then turn your oven up to 395 for about 25 more minutes to golden your crust more. Serve and enjoy!

If you are using store-bought pie shells, before baking, place the turkey pie into a larger pie plate (a 9-inch glass pie pan, ceramic or metal will do ), as will be easier to remove from the oven.