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
 

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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  (5 3/4 Stars!)
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