Chicken Pot Pie With Herb Crust
Ingredients
- 4 cups cut-up cooked chicken
- 1 bag frozen mixed vegetables thawed
- 2 cans 10¾ oz each condensed cream of chicken soup
- 1 can 10½ oz condensed chicken broth
- 2 cups Original Bisquick mix
- 1½ cups milk
- ½ teaspoon dried thyme leaves
- ¼ teaspoon dried sage leaves
- Chopped fresh parsley if desired
Instructions
- 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 13×9-inch (3-quart) glass baking dish.
- In medium bowl, stir together Bisquick mix, milk, thyme, and sage; pour evenly over soup mixture (crust will rise during baking).
- Bake uncovered 30 to 40 minutes or until golden brown.
- Sprinkle with parsley.
- Let stand 5 minutes before serving.
Notes & Wine Advice
Quick Variation:
You can use leftover turkey or pork in place of the chicken. Time-saver:
Use purchased cut-up cooked chicken from the deli, or buy a roasted chicken and cut it up. Healthy twist :
To reduce the fat to about 10 grams and calories to about 310 per serving, make this recipe using reduced-fat cream of chicken soup, Reduced Fat Bisquick™ mix and fat-free (skim) milk.
You can use leftover turkey or pork in place of the chicken. Time-saver:
Use purchased cut-up cooked chicken from the deli, or buy a roasted chicken and cut it up. Healthy twist :
To reduce the fat to about 10 grams and calories to about 310 per serving, make this recipe using reduced-fat cream of chicken soup, Reduced Fat Bisquick™ mix and fat-free (skim) milk.
Nutrition values
Calories: 380 kcal