Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.
Chicken Pot Pie with Herb Crust
- Prep Time 15 min
- Total 55 min
- Servings 8
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
-
Step3Bake uncovered 30 to 40 minutes or until golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.
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
2Tips from the Betty Crocker Kitchens
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