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    Chicken Pot Pie with Herb Crust

    Source of Recipe

    "Favorite Casseroles, Betty Crocker 9/99 #154"

    Recipe Introduction

    Our family really enjoys this quick chicken dish.

    List of Ingredients

    4 cups cut-up cooked chicken
    1 16 oz. frozen mixed veggies -- thawed and drained
    2 10 3/4 oz. cr. of chicken soup
    1 1/2 cups chicken broth
    2 cups Bisquick Original baking mix
    1 1/2 cups milk
    1/2 teaspoon dried thyme leaves
    1/4 teaspoon dried sage


    Heat oven to 350. Spread chicken and veggies in ungreased 13x9 pan.

    Mix soup and broth; pour into pan. Mix remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).

    Bake uncovered 50-60 minutes or until golden brown. Sprinkle with parsley.

    Serves 8-10 (our family of 7 ate the whole thing in one sitting).




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