Cheesy Italian Chicken Pot Pie
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 & Bacon and it was a huge hit as always!
Cheesy Italian Chicken Pot Pie
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
Directions
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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