Chicken Pot Pie with Herb Crust

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

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

Directions

  1. 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. 2 In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
  3. 3 Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

Notes

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Nutrition Information

Recipe Step Photos

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