Chicken Pot Pie with Herb Crust

2 cups cubed, cooked chicken
1 (10 ounce) package frozen mixed vegetables or
    2 cups or more fresh vegetables
2 cans condensed cream of chicken soup
2 cups chicken broth
2 cups buttermilk baking mix
1/2 teaspoon dried thyme leaves
1/4 teaspoon dried sage leaves
1 1/2 cups milk

Spread chicken and vegetables in ungreased 13 x 9-inch baking dish.

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 350 degrees F for 50 to 60 minutes or until golden brown.

Makes 8 to 10 servings