Chicken Pot Pie w/Herb Crust

I am a fan of chicken pot pie.  Why?  Because the family will eat it!
I've made this quite a few times over the cold months and found another recipe at Betty Crocker so I thought I'd give this a try.
As spring is approaching...and it is approaching for us in the MN coldness...I wanted to keep these good comfort foods going until it gets too hot for them!!  And yes, it gets hot here in MN!!  (though we may have snow on the ground until at least June!!).


   Here's what you need:



4cups cut-up cooked chicken1bag (1 pound) Green Giant® frozen mixed vegetables, thawed2cans (10 3/4 ounces each) condensed cream of chicken soup1can (10 1/2 ounces) condensed chicken broth2cups Original Bisquick® mix
1 and 1/2 cups milk 1/2teaspoon dried thyme leaves1/4teaspoon dried sage leavesChopped fresh parsley, if desired
**I added 3 cloves fresh garlic, oregano, salt/pepper to taste, all spice, Mrs. Dash - all to taste**

Here's how:
1.Heat oven to 350°. Heat chicken, vegetables, soup and broth to boiling in 4-quart saucepan or Dutch oven, stirring occasionally. Boil and stir 1 minute. Spread in ungreased rectangular baking dish, 13x9x2 inches.2.Stir together remaining ingredients except parsley in medium bowl; 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.High Altitude (3500-6500 ft): Heat oven to 400°. After heating chicken mixture to boiling in step 1, boil and stir 3 minutes. Bake 35 to 40 minutes.



Nutrition Information: