Chicken Succotash Pot Pie

Name: Chicken Succotash Pot Pie
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 8
Cuisine: Southern
Ingredients: 113 grams cup shredded Asiago cheese; 59 milliliters cold butter; 237 milliliters Progresso® chicken broth (from 32-oz container); 305 grams can condensed cream of chicken soup; 237 milliliters Cascadian Farm® frozen organic shelled edamame, thawed; 2 Tbsps chopped fresh basil; 237 milliliters fresh or frozen (thawed) corn; 2 cloves garlic, finely chopped; 1 teaspoons coarse ground black pepper; 237 milliliters large onion, chopped; 237 milliliters medium red bell pepper, chopped; 473 milliliters shredded deli rotisserie chicken (from 2-lb chicken); 237 milliliters sour cream; 591 milliliters Original Bisquick® mix

Chicken Succotash Pot Pie might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 330 calories, 18g of protein, and 23g of fat per serving. This recipe is typical of Southern cuisine. From preparation to the plate, this recipe takes roughly 1 hour. Head to the store and pick up cream, corn, edamame, and a few other things to make it today.

Instructions

Heat oven to 400°F. In 10-inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat.

Ingredients you will need

Butter

Equipment you will use

Frying Pan

Oven

Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender.

Ingredients you will need

Bell Pepper

Garlic

Onion

Add corn and edamame; cook 2 minutes. Stir in broth; cook 1 minute. Stir in chicken, 1/4 teaspoon of the pepper and the soup. Keep chicken mixture warm.

Ingredients you will need

Whole Chicken

Edamame

Pepper

Broth

Corn

Soup

In medium bowl, place Bisquick mix; cut in 1/4 cup butter with pastry blender until mixture looks like coarse meal. Stir in cheese, sour cream, basil and remaining 1/4 teaspoon pepper until stiff dough forms. Drop by slightly heaping 1/3 cupfuls into 8 mounds on chicken mixture.

Ingredients you will need

Baking Mix

Sour Cream

Whole Chicken

Butter

Cheese

Mounds Bar

Pepper

Basil

Dough

Equipment you will use

Blender

Bowl

Bake 30 to 35 minutes or until topping is golden brown.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

113grams

cup shredded Asiago cheese 59milliliters

cold butter 237milliliters

Progresso® chicken broth (from 32-oz container)305grams

can condensed cream of chicken soup 237milliliters

Cascadian Farm® frozen organic shelled edamame, thawed 2Tbsps

chopped fresh basil 237milliliters

fresh or frozen (thawed) corn 2cloves

garlic, finely chopped 1teaspoons

coarse ground black pepper 237milliliters

large onion, chopped 237milliliters

medium red bell pepper, chopped 473milliliters

shredded deli rotisserie chicken (from 2-lb chicken)237milliliters

sour cream 591milliliters

Original Bisquick® mix

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern works really well with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. The Weingut Willi Schaefer Graacher Domprobst Riesling Spatlese Number 5 with a 4.4 out of 5 star rating seems like a good match. It costs about 69 dollars per bottle.