Chicken Pot Pie with Herb Crust

Prep

15

min
Total

55

min
Servings

8

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

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 13×9-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.

Recipe Tips

tip 1

You can use leftover turkey or pork in place of the chicken.
tip 2

Use purchased cut-up cooked chicken from the deli or buy a roasted chicken and cut it up.
tip 3

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

365 Calories, 15g Total Fat, 27g Protein, 30g Total Carbohydrate

Nutrition Facts

Serving Size:

1 Serving

Calories: 365

Calories from Fat: 135

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.