Chicken Pot Pie with Herb Crust

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

  • 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
  • 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.
  • 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.
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