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. 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

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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