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Chicken Pot Pie with Herb Crust

  • 8servings
  • 55minutes
  • 365calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins
VitaminsA, B2, B9, C
MineralsZinc, Copper, Calcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 cups cut-up cooked chicken

  2. 1 bag (1 lb) Green Giant® frozen mixed vegetables, thawed

  3. 2 cans (10 3/4 oz each) condensed cream of chicken soup

  4. 1 can (10 1/2 oz) condensed chicken broth

  5. 2 cups Original Bisquick® mix

  6. 1 1/2 cups milk

  7. 1/2 teaspoon dried thyme leaves

  8. 1/4 teaspoon dried sage leaves

  9. Chopped fresh parsley, if desired

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. In 4-quart saucepan or Dutch oven, heat chicken, vegetables, soup and broth to boiling stirring occasionally. Boil and stir 1 minute. Spread in ungreased 13x9-inch (3-quart) glass baking dish.

  2. In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).

  3. Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

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