CHICKEN POT PIE WITH HERB CRUST
2 C. cubed, cooked chicken
1 (10 oz.) pkg. frozen mixed vegetables or 2 C. or more fresh vegetables
2 cans condensed cream of chicken soup
2 C. chicken broth
2 C. buttermilk baking mix
1/2 tsp. dried thyme leaves
1/4 tsp. dried sage leaves
1 1/2 C. milk
Spread chicken and vegetables in ungreased 13 x 9-inch baking
Mix soups and chicken broth and pour over chicken and
vegetables. Mix remaining ingredients and pour evenly over soup
mixture. Crust will rise during baking.
Bake at 350ÂºF for 50 to 60 minutes or until golden brown.
Makes 8 to 10 servings