Chicken Pot Pie with Herb Crust

Chicken Pot Pie with Herb Crust

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

Prep Time

15

Minutes

Total Time

55

Minutes

Makes

8

servings

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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
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.
Health Twist
For 10 grams of fat and 310 calories per serving, prepare this recipe using reduced-fat cream of chicken soup, Reduced Fat Bisquick® mix and fat-free (skim) milk.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 365
    • (Calories from Fat 135),
  • Total Fat 15g
    • (Saturated Fat 5g,),
  • Cholesterol 70mg;
  • Sodium 1230mg;
  • Total Carbohydrate 30g
    • (Dietary Fiber 2g,
  • Protein 27g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 3 Lean Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 2;
    *Percent Daily Values are based on a 2,000 calorie diet.