Skip to Content
Menu

Chicken Pot Pie with Herb Crust

  • Jump to Recipe
  • Save
By Betty Crocker Kitchens
Updated Mar 10, 2010
  • Save
  • Share
  • Jump to Recipe
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
  • Save
  • Share
  • Print
  • Keep Screen On

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

  • Step 
    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 13x9-inch (3-quart) glass baking dish.
  • Step 
    2
    In medium bowl, stir together remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
  • Step 
    3
    Bake 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
2
*Percent Daily Values are based on a 2,000 calorie diet.

Tips from the Betty Crocker Kitchens

© 2024 ®/TM General Mills All Rights Reserved