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Italian Chicken Pesto Pot Pie

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By Betty Crocker Kitchens
Updated Aug 18, 2011
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Use Bisquick® Gluten Free mix and leftover chicken to get this tasty pot pie on the table in only 35 minutes.

Italian Chicken Pesto Pot Pie

  • Prep Time 10 min
  • Total 35 min
  • Servings 4
  • Ingredients 11
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Ingredients

Filling

  • 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

Topping

Instructions

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    Bake uncovered 25 minutes or until cheese begins to turn golden brown.

Nutrition

390 Calories
16g Total Fat
36g Protein
26g Total Carbohydrate
10g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
140
Total Fat
16g
24%
Saturated Fat
7g
33%
Trans Fat
0g
Cholesterol
135mg
44%
Sodium
1640mg
68%
Potassium
340mg
10%
Total Carbohydrate
26g
9%
Dietary Fiber
2g
10%
Sugars
10g
Protein
36g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
50%
50%
Calcium
45%
45%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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