Chicken Pot Pie with Herb Crust
Source of Recipe
"Favorite Casseroles, Betty Crocker 9/99 #154"
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).