Chicken pot pie is an American classic so I didn’t want to deviate from the original recipe too much. However, the addition of cheese really ramps up the flavor. Cheese also gives this delicious dish heightened texture. Basically, it’s very, very yummy and you should try it immediately.
Check out what my pals over at Aunt Bee’s Recipes had to say about this recipe:
My sweet baby girl hurt her knee playing soccer and she requested one of her favorite comfort food dinners and of course I was more than happy to oblige! This Cheesy Italian Chicken Pot Pie is a Betty Crocker recipe I have been making for years. It is SO easy and a great way to use up leftover chicken! We served it with our favorite Southern Style Green Beans with Tomatoes & Baconand it was a huge hit as always!
Okay, that just sounds amazing, doesn’t it?
Ingredients
- 1 1/2 cups chopped or shredded cooked chicken
2 cups shredded mozzarella cheese (divided)
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp dried oregano leaves
1/2 tsp dried basil leaves
1/2 tsp garlic powder
1 (8 oz) can tomato sauce
1/2 cup Bisquick™ mix
1 cup milk
1/4 teaspoon pepper
2 eggs
Instructions
- Heat oven to 400º. Spray bottom and sides of pie plate with Pam. Mix chicken, 1/2 cup of the mozzarella cheese, the Parmesan cheese, salt, oregano, basil, garlic powder and tomato sauce. Spoon evenly into pie plate. In a separate bowl, stir bisquick, milk, pepper and eggs until well blended. Pour over chicken mixture. Bake uncovered for 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 more minutes. Allow to rest for 10 minutes before slicing. Enjoy!
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Quick Tip: Brush the top of this pie with egg whites prior to baking for a golden brown crust.
Thank you to Aunt Bee’s Recipesfor this great recipe.
