Chicken Pot Pie with Herb Crust

 

4

cups cut-up cooked chicken

1

bag (1 lb) Green Giant® 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

• 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.