ITALIAN CHICKEN PESTO POT PIE

Italian Chicken Pesto Pot Pie image

Use Bisquick® Gluten Free mix and leftover chicken to get this tasty pot pie on the table in only 35 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 4

Number Of Ingredients 11

Ingredients

2 cups diced cooked chicken
1 medium red bell pepper, chopped (1 cup)
1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained
1 tablespoon Bisquick™ Gluten Free mix
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup Bisquick™ Gluten Free mix
1 cup gluten free shredded Parmesan cheese (4 oz)
1/3 cup milk
1 egg, beaten
2 tablespoons gluten free basil pesto

Steps:

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.

Nutrition Facts : Calories 390, Carbohydrate 26 g, Cholesterol 135 mg, Fat 2 1/2, Fiber 2 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1640 mg, Sugar 10 g, TransFat 0 g