Italian Chicken Pot Pie with Basil Biscuits

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. MORE+ LESS-

By Betty Crocker Kitchens

September 14, 2012

tablespoon olive oil

medium onion, chopped (1/2 cup)

clove garlic, finely chopped

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

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

can (15 oz) tomato sauce

can (15 oz) Progresso™ cannellini beans, drained, rinsed

can (14.5 oz) diced tomatoes with Italian-style herbs, undrained

1/4

teaspoon salt

1/4

teaspoon cracked black pepper

cup Original Bisquick™ mix

2/3

cup yellow cornmeal

3/4

cup milk

1/4

cup chopped fresh basil

Hide Images

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.