A baked smoked chicken pot pie with a golden herb crust in a glass dish, a slice served on a plate showing the creamy chicken-and-vegetable filling.

Opa’s Smoked Chicken Pot Pie With Herb Crust

Opa’s Smoked Meats • Small Batch. Craft Made. Texas-German tradition — since 1947

Opa's Smoked Chicken Pot Pie with Herb Crust

Opa's Smoked Meats
Servings

8

Prep Time

15 minutes

Cook Time

40 minutes

Cuisine

American

Category

Main Course

Difficulty

Easy

Best For

Family dinners

Pot pie comfort without the pastry fuss. Opa's Smoked Chicken and mixed vegetables simmer into a quick, creamy filling, then an herb-flecked batter goes on top and rises into a golden crust as it bakes. One dish, about an hour, and the kind of dinner that pulls everyone to the table.
Opa's Smoked Chicken Pot Pie with Herb Crust

Ingredients

  • 4 cups Opa's Smoked Chicken, cut up
  • 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 Bisquick mix
  • 1-1/2 cups milk
  • 1/2 teaspoon dried thyme leaves
  • 1/4 teaspoon dried sage leaves
  • Chopped fresh parsley, if desired

Directions

  1. Make the filling. Heat the oven to 350°F. In a 4-quart saucepan or Dutch oven, heat the Opa's Smoked Chicken, vegetables, soup, and broth to boiling, stirring occasionally. Boil and stir 1 minute. Spread in an ungreased 13x9-inch glass baking dish.
  2. Top with the crust. In a medium bowl, stir together the remaining ingredients except the parsley, then pour evenly over the filling (the crust will rise as it bakes).
  3. Bake. Bake uncovered 30-40 minutes, until golden brown. Sprinkle with parsley and let stand 5 minutes before serving.
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