Chicken Succotash Pot Pie Recipe
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Category: |
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Ingredients: |
Ingredients: 2 tablespoons butter 1 large onion, chopped (1 cup) 1 medium red bell pepper, chopped (1 cup) 2 cloves garlic, finely chopped 1 cup fresh or frozen (thawed) corn 1 cup Cascadian Farm® frozen organic shelled edamame, thawed 1 cup Progresso™ chicken broth (from 32-oz container) 2 cups shredded deli rotisserie chicken (from 2-lb chicken) ½ teaspoon coarse ground black pepper 1 can (10 3/4 oz) condensed cream of chicken soup 2½ cups Original Bisquick™ mix ¼ cup cold butter 1 cup shredded Asiago cheese (4 oz) 1 cup sour cream 2 tablespoons chopped fresh basil
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Directions: |
Directions:1. Heat oven to 400°F. In 10-inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender. Add corn and edamame; cook 2 minutes. Stir in broth; cook 1 minute. Stir in chicken, 1/4 teaspoon of the pepper and the soup. Keep chicken mixture warm. 2. In medium bowl, place Bisquick mix; cut in 1/4 cup butter with pastry blender until mixture looks like coarse meal. Stir in cheese, sour cream, basil and remaining 1/4 teaspoon pepper until stiff dough forms. Drop by slightly heaping 1/3 cupfuls into 8 mounds on chicken mixture. 3. Bake 30 to 35 minutes or until topping is golden brown. |
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