Opa’s Smoked Chicken Pot Pie With Herb Crust

Opa’s Smoked Chicken Pot Pie With Herb Crust


Opa’s Smoked Chicken Pot Pie with Herb Crust


  • 4 cups Opa’s Smoked Chicken, cut-up
  • 1 bag (1 lb) Green Giant® 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 ½ cups milk
  • ½ teaspoon dried thyme leaves
  • ¼ teaspoon dried sage leaves
  • Chopped fresh parsley, if desired


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

Makes 8 servings

Back to Recipes