Use Bisquick® Gluten Free mix and leftover chicken to get this tasty pot pie on the table in only 35 minutes.
cups diced cooked chicken
medium red bell pepper, chopped (1 cup)
can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
tablespoon Bisquick™ Gluten Free mix
cup Bisquick™ Gluten Free mix
cup gluten free shredded Parmesan cheese (4 oz)
tablespoons gluten free basil pesto
Heat oven to 350°F. In ungreased 2-quart microwavable casserole, mix chicken, bell pepper, tomatoes, 1 tablespoon Bisquick mix, the salt and pepper. Cover with microwavable plastic wrap. Microwave on High 3 to 4 minutes or until bubbly.
In small bowl, stir 3/4 cup Bisquick mix, 1/2 cup of the cheese, the milk, egg and pesto until well blended. Drop mixture by small spoonfuls over chicken mixture. Sprinkle with remaining 1/2 cup cheese.
Bake uncovered 25 minutes or until cheese begins to turn golden brown.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
A 7-oz jar of roasted red bell peppers, drained and chopped, can be substituted for the fresh bell pepper.
Like mushrooms? Add some sliced fresh mushrooms to the chicken mixture.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.