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Italian Chicken Pot Pie with Basil Biscuits

  • 6servings
  • 30minutes
  • 380calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, C, P
MineralsZinc, Copper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 tablespoon olive oil

  2. 1 medium onion, chopped (1/2 cup)

  3. 1 clove garlic, finely chopped

  4. 3 small zucchini, cut into 1/2-inch pieces (about 2 cups)

  5. 2 cups shredded deli rotisserie chicken (from 2-lb chicken)

  6. 1 can (15 oz) tomato sauce

  7. 1 can (15 oz) Progresso® cannellini beans, drained, rinsed

  8. 1 can (14 1/2 oz) diced tomatoes with Italian-style herbs, undrained

  9. 1/4 teaspoon salt

  10. 1/4 teaspoon cracked black pepper

  11. 1 cup Original Bisquick® mix

  12. 2/3 cup yellow cornmeal

  13. 3/4 cup milk

  14. 1/4 cup chopped fresh basil

Instructions Jump to Ingredients ↑

  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.

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