Italian chicken pot pie with basil biscuits recipe from Betty Crocker

on
Do you love chicken pot pie but are getting a little bored with the same old, same old? Check out this scrumptious recipe from Betty Crocker and try something new tonight.

ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS
Ingredients
  • 1 tablespoon olive oil 
  • 1 medium onion, chopped (1/2 cup) 
  • 1 clove garlic, finely chopped 
  • 3 small zucchini, cut into 1/2-inch pieces (about 2 cups) 
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken) 
  • 1 can (15 oz) tomato sauce 
  • 1 can (15 oz) Progresso™ cannellini beans, drained, rinsed 
  • 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained 
  • 1/4 teaspoon salt 
  • 1/4 teaspoon cracked black pepper 
  • 1 cup Original Bisquick™ mix 
  • 2/3 cup yellow cornmeal 
  • 3/4 cup milk 
  • 1/4 cup chopped fresh basil 
Directions 
1 In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
2 Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.

Comments

Post a Comment