While it is easy to make, the crust seems a little too sweet for me... maybe some added salt would help? Also, it seemed very thick... I don't know how you would spread it out if you made any less... what I made seemed to barely cover the top... But who knows. Maybe I just need to fiddle with it a bit. I also want to see if I can make the entire recipe smaller. This was a bit big for 2 people. I have a PILE of leftovers in the freezer!
Ingredients:
Chicken Pot Pie with Herb Crust
Flavored with two herbs, Bisquick® mix creates a savory topping over a bubbly chicken and vegetable filling.
Prep Time: 15 min
Total Time: 55 min
Total Time: 55 min
4 cups cut-up cooked chicken
1 bag (1 pound) Green Giant® frozen mixed vegetables, thawed
2 cans (10 3/4 ounces each) condensed cream of chicken soup
1 can (10 1/2 ounces) condensed chicken broth
2 cups Original Bisquick® mix
1 ½ cups milk
½ teaspoon dried thyme leaves
¼ teaspoon dried sage leaves
Chopped fresh parsley, if desired
Directions:
Step 1: Heat oven to 350°. Heat chicken, vegetables, soup and broth to boiling in 4-quart saucepan or Dutch oven, stirring occasionally. Boil and stir 1 minute. Spread in ungreased rectangular baking dish, 13x9x2 inches.
Step 2: Stir together remaining ingredients (Bisquick, milk, thyme and sage) except parsley in medium bowl; 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.
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