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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







Recipe

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).