Cheesy Italian Chicken Pie Food

IMPOSSIBLY EASY ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate.
• Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
• Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

CHEESY ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400°. Grease bottom and side of pie plate, 9x1 1/4 inches, with shortening. Mix chicken, 1/2 cup of the mozzarella cheese, the Parmesan cheese, oregano, basil, garlic powder and 1/2 cup of the tomato sauce; spoon into pie late.
• Stir Bisquick, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake uncovered 35 minutes. Sprinkle with remaining 3/4 cup mozzarella cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with remaining tomato sauce, heated if desired.

CHEESY CHICKEN AND VEGGIE PIE

Steps:

• 1. Preheat oven to 350. Place four chicken breasts and vegetables in a skillet or baking dish. Sprinkle with sea salt, pepper, and Italian seasoning and toss until coated. NOTE: You can use a bit of oil for this part but I opt not to and use the moisture from the chicken and vegetables to help the spices stick.
• 2. Bake all ingredients 20-25 minutes or until the chicken is cooked through. Cool ingredients in the fridge or counter until you can handle them.
• 3. RESERVE ANY JUICES OR PAN DRIPPINGS LEFT FROM BAKING. Chop all ingredients and set aside.
• 4. Place hot water in the pan or on the baking sheet to get the drippings and juices from baking your meat and veggies. Set aside.
• 5. Add water/dripping mixture, cream cheese, and shredded cheese in a mixing bowl. Mix until creamy adding more water if needed (you want it to have a cream soup like texture).
• 6. Add your reserved meat and veggie mix to the cheese mixture.
• 7. Open 1 can of crescent rolls and press into a springform pan or non-stick skillet to form a pie crust.
• 8. Add filling to crust.
• 9. Place 2nd can of crescent rolls to the top of the pie. You may need to press the seams together so that the pie doesn't leak.
• 10. Bake at 350 for 23-30 minutes or until the pie is golden brown and the filling is hot.

IMPOSSIBLY EASY ITALIAN CHICKEN PIE

Steps:

• Preheat oven to 400 degrees.
• Grease 9-inch pie plate.
• Sprinkle Parmesan Cheese in pie plate.
• Mix chicken, 1/2 cup of mozzarella cheese, the oregano, basil, garlic powder and tomato paste; Spoon over Parmesan cheese.
• Stir Bisquick mix, milk, pepper and eggs until blended, Pour over chicken mixture.
• Bake 35 minutes.
• Sprinkle with remaining mozzarella cheese.
• Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean.
• Cool 5 minutes.
• To Freeze: Freeze serving size in a rigid container. Label and Freeze.
• To Reheat: Remove it from container, put it in a proper fitting dish, leave it uncovered, Bake at 425 degrees for 35 minutes(The time would have to be adjusted for how much you are reheating to make sure it is heated through).

ITALIAN CHICKEN PIE

Steps:

• Heat oven to 400ºF. Grease 9-inch pie plate.
• Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
• Stir Bisquick mix, italian seasoning, 1 Tbsp Parmesan Cheese, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

CHEESY ITALIAN BACON PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 450 degrees F.
• Unroll the crust on a lightly floured work surface. Using floured fingertips, seal any tears in the dough. Sprinkle the dough very lightly with flour. Using the bottom paper to lift, turn the dough over into 9-inch-diameter ceramic or glass pie dish. Peel off the remaining sheet of paper. Trim the dough overhang to 3/4 inch. Fold the overhang under and form a smooth top edge. Crimp the edge decoratively. Pierce the bottom and sides of the crust all over with a fork. Chill the crust at least 10 minutes.
• Bake the crust until deep golden around the top edge and light golden on the bottom, about 10 minutes. Set aside to cool.
• Reduce the oven temperature to 375 degrees F.
• Heat the olive oil in a large nonstick skillet over medium-high heat. Add the pancetta cook until brown and crisp. Using a slotted spoon, transfer to paper towels to drain and cool, reserving the pancetta drippings in the skillet.
• Add the zucchini, shallots and garlic to the skillet. Saute over medium heat until the zucchini is just barely tender, tossing occasionally, 5 to 6 minutes. Cool the zucchini slightly, about 10 minutes.
• In a medium bowl, whisk the eggs and cream. Add the cheese, basil, cooled pancetta, mustard, salt, pepper, nutmeg and cooled zucchini mixture. Whisk to blend. Pour the custard into the cooled pie crust.
• Bake the quiche until the sides are slightly puffed and brown and the center is set, 35 to 40 minutes. Cool on a rack 20 to 30 minutes, and then serve warm or let cool completely and serve at room temperature.

CHEESY CHICKEN POT PIE

Steps:

• In a medium saucepan combine the stock, chicken, peas, celery and carrots. Bring to a boil.
• Mix cornstarch with milk and stir into stock mixture. Cook stirring constantly for 5 minutes. Remove from heat and let cool for 1 hour.
• Preheat oven to 325 degrees F (175 degrees C).
• Stir cheese into filling mixture and pour into a 9 inch pie crust. Top with second crust, seal edges and cut slits in top crust. Place on a cookie sheet and bake for 35 to 40 minutes or until top crust is golden brown.

ITALIAN CHICKEN & BUTTERNUT PIE

Steps:

• Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
• Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
• Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.

CHEESY ITALIAN CHICKEN

Steps:

• Blend the bread crumbs & the cheese together with 1/2 of the teaspoon of black pepper and set aside.
• Beat the eggs together and add the other 1/2 teaspoon of black pepper.
• Split each breast in half width wise so that you will have 4 thin pieces of chicken.
• Heat the olive oil and the butter in a large skillet until medium hot.
• Dip each piece of chicken into the egg mixture then into the breading mixture, being sure to put as much breading as possible on each side -- patting helps.
• Place the chicken in the skillet.
• Brown well on both sides, cooking time is a approximate depends on size of meat.
• Drain on Paper Towels & Enjoy.
• Because the chicken pieces are thin they will cook quickly and be done in a very short time.