Chicken Pot Pie with Herb Crust

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

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Servings 8

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ingredients 9
Prep Time 15 min
Total Time 55 min

Ingredients

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 baking mix

1 1/2: cups milk

1/2: teaspoon dried thyme leaves

1/4: teaspoon dried sage leaves

: Chopped fresh parsley, if desired

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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

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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 baking mix and fat-free (skim) milk.