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Italian Chicken Pot Pie with Basil Biscuits

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Italian Chicken Pot Pie with Basil Biscuits
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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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.

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.
Tips  

If you can’t find cannellini beans, substitute 1 can (15.8 oz) Progresso® great northern beans.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
380
(
Calories from Fat
90
)
Daily Value
Total Fat
10g
15%
(
Saturated Fat
2 1/2g
12%
,
Trans Fat
1g
)
Cholesterol
40mg
14%
Sodium
1060mg
44%
Potassium
960mg
27%
Total Carbohydrate
50g
17%
(
Dietary Fiber
7g
29%
,
Sugars
9g
)
Protein
23g
Daily Value*:
Vitamin A
15%
15%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
25%
25%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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