Chicken Succotash Pot Pie

 

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)

1/2

teaspoon coarse ground black pepper

1

can (10 3/4 oz) condensed cream of chicken soup

2 1/2

cups Original Bisquick® mix

1/4

cup cold butter

1

cup shredded Asiago cheese (4 oz)

1

cup sour cream

2

tablespoons chopped fresh basil

• 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.