1Heat oven to 400°F. Cook frozen vegetables as directed on bag.
2In large bowl, mix chicken, thyme leaves, salt and 3/4 cup of the corn. Stir in the hot vegetables. Pour into ungreased 9 1/2-inch glass deep-dish pie plate.
3In small bowl, stir Bisquick mix, melted butter, egg and remaining corn until blended; spread over chicken mixture in pie plate.
4Bake 23 to 28 minutes or until golden brown.