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Chicken Succotash Pot Pie

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By Betty Crocker Kitchens
Updated Sep 21, 2012
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Enjoy this chicken pot pie for dinner made using corn, Cascadian Farm® organic edamame, Progresso® broth and Bisquick® mix – perfect for Thanksgiving.

Chicken Succotash Pot Pie

  • Prep Time 25 min
  • Total 60 min
  • Servings 8
  • Ingredients 15
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Ingredients

  • 2 tablespoons butter
  • 1 large onion, chopped (1 cup)
  • 1 medium red bell pepper, chopped (1 cup)
  • 2 cloves garlic, finely chopped
  • 1 cup fresh or frozen (thawed) corn
  • 1 cup Cascadian Farm® frozen organic shelled edamame, thawed
  • 1 cup Progresso™ chicken broth (from 32-oz container)
  • 2 cups shredded deli rotisserie chicken (from 2-lb chicken)
  • 1/2 teaspoon coarse ground black pepper
  • 1 can (10 3/4 oz) condensed cream of chicken soup
  • 2 1/2 cups Original Bisquick™ mix
  • 1/4 cup cold butter
  • 1 cup shredded Asiago cheese (4 oz)
  • 1 cup sour cream
  • 2 tablespoons chopped fresh basil

Instructions

  • Step 
    1
    Heat oven to 400°F. In 10-inch cast-iron or other ovenproof skillet, melt 2 tablespoons butter over medium heat. Add onion, bell pepper and garlic; cook 6 to 8 minutes or until tender. 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.
  • Step 
    2
    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.
  • Step 
    3
    Bake 30 to 35 minutes or until topping is golden brown.

Nutrition

379 Calories
18g Total Fat
18g Protein
37g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
379
Total Fat
18g
0%
Saturated Fat
8g
0%
Sodium
1037mg
0%
Total Carbohydrate
37g
0%
Dietary Fiber
4g
0%
Protein
18g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1/2 Vegetable; 1 1/2 Very Lean Meat; 3 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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