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Chicken Pot Pie with Herb Crust

 74 Ratings
7 Comments
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 8
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Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.

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

Directions

  • 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.

Expert Tips

You can use leftover turkey or pork in place of the chicken.

Use purchased cut-up cooked chicken from the deli or buy a roasted chicken and cut it up.

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
365
Calories from Fat
135
% Daily Value
Total Fat
15g
Saturated Fat
5g
Cholesterol
70mg
Sodium
1230mg
Total Carbohydrate
30g
Dietary Fiber
2g
Protein
27g
% Daily Value*:
Iron
14%
14%
Exchanges:
2 Starch; 3 Lean Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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