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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