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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  • prep time 15 min
  • total time 55 min
  • ingredients 9
  • servings 8
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

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