CHEESY ITALIAN CHICKEN PIE
Original Bisquick® mix provides a simple addition to this cheesy chicken pie - a mild Italian dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 300, Carbohydrate 14 g, Cholesterol 150 mg, Fat 1, Fiber 1 g, Protein 28 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 750 mg
ITALIAN CHICKEN PIE
This is a simple dinner to prepare when you have leftover chicken, it's fast to put together and fast to dissappear. Even your picky eaters will go back for seconds.
Provided by Vseward Chef-V
Categories Savory Pies
Time 50m
Yield 8 serving(s)
Number Of Ingredients 13
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.
BISCUIT-TOPPED CHICKEN POT PIE
When I think of comfort food, this is the first dish that comes to mind. This is one of my family's favorite dishes. I make it often, especially when it is cold and rainy outside.
Provided by Bayhill
Categories Savory Pies
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- Put chicken breasts in a large pot with water, 3 stalks celery, 1/2 onion, 1 teaspoon poultry seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and Minor's chicken base. Simmer, covered, until chicken is tender. Remove chicken and let cool. Tear chicken into bite-sized pieces; set aside.
- Reserve 4 cups of the broth in the pot; discard the cooked vegetables. To the broth, add the carrots, potatoes, 1/2 teaspoon pepper, 1 teaspoon salt, onion powder, and 3/4 teaspoon poultry seasoning. Cook for 10 minutes. Add 1/2 cup chopped onion, peas, and 1/2 cup chopped celery. Cook for an additional 10 minutes or until vegetables are tender; add chicken.
- In a small bowl, add flour to the evaporated milk; stir into the vegetable mixture. Cook until the mixture thickens (add more flour if necessary). Adjust seasoning, if necessary. Pour the mixture into a greased 9x13" baking dish. Top with biscuit rounds, cutting some in half, if necessary, to cover top of mixture. Bake in a 400 degree oven for 25 minutes, or until biscuits are golden brown and mixture is bubbly. Remove from oven and brush tops of biscuits with butter or margarine.
- Biscuits:.
- In a medium bowl, stir together flour, baking powder, and salt. Cut in shortening until mixture resembles coarse meal. Add milk; mix well. Turn dough onto a lightly floured surface. Roll out to 1/2" thickness. Cut with 2-3/4" biscuit cutter. Makes 15 biscuits.
Nutrition Facts : Calories 608.7, Fat 24.4, SaturatedFat 8.2, Cholesterol 67.1, Sodium 1376.6, Carbohydrate 68.8, Fiber 6.2, Sugar 5.4, Protein 28.7
BASIL BISCUIT TOPPED CHICKEN POT PIE
Make and share this Basil Biscuit Topped Chicken Pot Pie recipe from Food.com.
Provided by Pamela
Categories Savory Pies
Time 40m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- For the Base: Combine all ingredients in a medium mixing bowl
- Spread evenly in a 8 x 8 casserole dish
- For the Biscuit Topping:
- Place flour, basil, sugar, baking powder, salt, pepper, and powdered milk into a medium bowl
- Cut shortening into ingredients with pastry blender or 2 knives until mixture resembles fine crumbs
- Stir in just enough water so dough leaves side of bowl and forms a ball
- (Too much liquid will make dough sticky; not enough will make it dry) Place dough onto lightly floured surface
- Knead lightly 20 to 25 times
- Roll or pat 1/2 inch thick
- Spread over filling and brush with egg
- Bake at 350 degrees for 30-40 minutes or until crust browns and filling bubbles
MOM'S FABULOUS CHICKEN POT PIE WITH BISCUIT CRUST
Leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner. Fresh vegetables gives this a very special added flavor and is worth the effort. Everyone loves Mom's Chicken Pot Pie! Serve with a green salad.
Provided by Pam
Categories Main Dish Recipes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Melt butter in a skillet over medium-low heat, and cook the onion, celery, and carrots until the celery and carrots are tender, about 15 minutes, stirring occasionally. Stir in peas, parsley, thyme and flour, and cook, stirring constantly, until the flour coats the vegetables and begins to fry, about 5 minutes. Whisk in chicken broth and half-and-half, and cook until the sauce is thick and bubbling. Season to taste with salt and black pepper, and mix in the chicken meat.
- Transfer the chicken, vegetables, and sauce into a 2-quart baking dish. Arrange biscuits on top of the filling. In a small bowl, beat egg yolk with water; brush egg yolk on the biscuits.
- Bake in the preheated oven until the biscuits are golden brown and the pie filling is bubbling, 20 to 25 minutes. Let rest 10 minutes before serving.
Nutrition Facts : Calories 577.4 calories, Carbohydrate 44.7 g, Cholesterol 120.4 mg, Fat 31.2 g, Fiber 3.5 g, Protein 27.1 g, SaturatedFat 13.6 g, Sodium 1026.1 mg, Sugar 10.4 g
CHICKEN POT PIE
Wonderful, wonderful comfort food. This is an old, old family favorite. I might have to start making two at a time since it is gobbled up in no time. This is so easy to make; boil the chicken, cut it up and mix the batter. Put it all in a dish with the veggies and voila! you have dinner in one dish! It is also a good recipe to take to church suppers.
Provided by msbelle
Categories Savory Pies
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- Spray a 9x13 dish with cooking spray.
- Lay chicken on bottom of dish.
- Mix soup with broth and pour over chicken.
- Layer vegetagles on top of chicken and soup.
- Stir the dough ingredients together and pour on top of everything.
- Bake @ 350 degrees for approximately 1 hour.
- Note: Depending on the size pie you want, you can add or sutract the amount of chicken and vegetables.
Nutrition Facts : Calories 406.8, Fat 20.7, SaturatedFat 10.2, Cholesterol 96.4, Sodium 875.5, Carbohydrate 26.2, Fiber 3.8, Sugar 3.1, Protein 27.9
ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS
Looking for a classic chicken dinner? Then check out this great pot pie that's ready in 30 minutes - perfect if you love Italian cuisine.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
- 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.
Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 40 mg, Fiber 7 g, Protein 23 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1060 mg, Sugar 9 g, TransFat 1 g
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