ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS

ITALIAN CHICKEN POT PIE WITH BASIL BISCUITS image

Yield 6

Number Of Ingredients 14

1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
3 small zucchini, cut into 1/2-inch pieces (about 2 cups)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)
1 can (15 oz) tomato sauce
1 can (15 oz) Progresso® cannellini beans, drained, rinsed
1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
1 cup baking mix
2/3 cup yellow cornmeal
3/4 cup milk
1/4 cup chopped fresh basil

Steps:

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 baking mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.