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Chicken Pot Pie with Herb Crust
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Prep Time:
15 minutes
Total Time:
55 minutes
Savory herb Bisquick® topping over bubbly chicken and veggies.
Ingredients:
  • 4 cups cut-up cooked chicken
  • 1 bag (1 lb) frozen mixed vegetables, thawed
  • 2 cans (10 3/4 oz each) condensed cream of chicken soup
  • 1 can (10 1/2 oz) condensed chicken broth
  • 2 cups Original Bisquick™ mix
  • 1 1/2 cups milk
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon dried sage leaves
  • Chopped fresh parsley, if desired
Instructions:
  • Preheat oven to 350°F. In a large saucepan or Dutch oven, bring chicken, vegetables, soup, and broth to a boil, stirring occasionally. Boil and stir for 1 minute. Transfer mixture to an ungreased 13x9-inch (3-quart) glass baking dish.
  • Combine all remaining ingredients, except parsley, in a medium bowl and pour the mixture evenly over the soup (expect the crust to rise while baking).
  • Bake until golden brown, uncovered, for 30-40 minutes. Sprinkle with fresh parsley and let it stand for 5 minutes before serving.

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