CHICKEN POT PIE WITH HERB CRUST

Chicken Pot Pie with Herb Crust image

Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 55m

Yield 8

Number Of Ingredients 9

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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

Steps:

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.
In medium bowl, stir together remaining ingredients except parsley; 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.

Nutrition Facts : Calories 365, Carbohydrate 30 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 27 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 1230 mg