Preheat oven to 400°F and prepare a 10-inch baking dish by spraying with nonstick cooking spray.
Add the cream of chicken soup and water to the baking dish and whisk to combine.
Add the frozen vegetables and chicken and season with garlic powder, thyme, oregano, and onion powder. Mix until all ingredients are coated with the soup.
In a medium bowl, combine the Bisquick, milk, and egg. Spread the mixture over the top of the chicken mixture in an even layer.
Bake in the preheated oven for 30 minutes, until crust is golden brown and the vegetable layer is bubbly.