Italian Chicken Pesto Pot Pie Recipe

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

Preparation

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.

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