Chicken Pot Pie with Herb Crust |
Course : Chicken
Serves: 8-10  |
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Ingredients:
4 cups chicken cut-up cooked |
10 ounces mixed vegetables frozen , thawed and drained |
21 1/2 ounces condensed cream of chicken soup |
1 1/2 cups chicken broth |
2 cups baking mix |
1 1/2 cups milk |
1/2 teaspoon thyme leaves dried |
1 bunch parsley Chopped fresh |
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Preparation / Directions:
1. Heat oven to 350 degrees. Spread chicken and vegetables in ungreased rectangular pan, 13x9x2 inches.
2. Mix soup and broth; pour into pan. Mix remaining ingredients except parsley; pour evenly over soup mixture (crust will rise during baking).
3. Bake uncovered 50 to 60 minutes or until golden brown. Sprinkle with parsley.
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