Can you share a recipe with me for Chicken & Broccoli Pie?!


Question: CHICKEN & BROCCOLI PIE
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick? mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

1. Heat oven to 400oF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

nfd?


Answers: CHICKEN & BROCCOLI PIE
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick? mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

1. Heat oven to 400oF. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
2. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.
3. Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes.

nfd?

Chicken & Broccoli Pot Pie if you use just broccoli for veggies...
Ingredients
1 2/3 C. frozen mixed vegetables, thawed
1 C. cut up cooked chicken
1 can (10 ? oz) cream of chicken soup
1 C. Bisquick baking mix
? C. milk
1 egg

Directions

Heat oven to 400 F. Mix vegetables, chicken and soup in ungreased 9" pie plate. Stir remaining ingredients with fork until blended. Pour into pie plate. Bake 30 min. or until golden brown.
__________________________________
Old Fashioned Pot Pie - same as above, just use a lot of broccoli and littler (is that a word??) of other veggies.

Ingredients
3/4 C. all-purpose flour
3/4 tsp. double-acting baking powder
1/4 tsp. salt
1 dash baking soda
1/3 C. skim buttermilk
1 Tbs. butter buds melted
1 tsp. margarine
1 C. mushrooms diced
1 C. Brussels sprouts cut in half
1/2 C. celery minced
1 1/2 C. low-sodium chicken broth
1/2 C. evaporated skim milk
3 Tbs. all-purpose flour
12 oz. skinless cooked chicken diced
1 C. frozen baby onions thawed and drained
1/2 C. frozen green peas thawed
2 tsp. fresh lemon juice
1 tsp. mustard
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. thyme
1/4 tsp. marjoram
Pinch sage
1 tsp. Worcestershire sauce

Directions
Adjust oven racks to divide oven into thirds. Preheat oven to 425 degrees. Spray large baking sheet and an 8" square baking pan with nonstick cooking spray. To prepare topping, in small bowl, combine 3/4 C. of the flour, the baking powder, salt and baking soda; stir in buttermilk and margarine quickly (mixture will be lumpy). Turn dough out onto prepared baking sheet. Sprinkle
fingertips with the remaining 1 tsp. flour; pat dough into a 7 1/2" square.

With sharp knife, score dough into 8 squares. Bake in upper third of oven, 10 minutes, until
lightly browned but not fully baked through. Remove topping from oven; set aside. Leave oven on.

To prepare filling, in medium saucepan, melt margarine; add mushrooms, Brussels sprouts, minced onion, celery and Worcestershire sauce. Cook over medium heat, stirring frequently, 3 minutes, until lightly browned. Add 1/2 C. of the broth; bring liquid to a boil. Reduce heat to low; simmer until celery is tender. In small bowl, with wire whisk, combine the remaining 1 C. broth, the milk and flour, blending until flour is dissolved; strain and add to carrot mixture.

Stirring constantly, bring mixture to a boil over medium-high heat; reduce heat to low. Simmer 10 minutes, stirring frequently. Stir in chicken, baby onions, peas, lemon juice, mustard, salt, pepper, thyme, marjoram and sage. Transfer chicken mixture to prepared baking pan. Place
topping over chicken mixture; bake in upper third of oven 15 minutes, until topping is golden brown and filling is bubbling.

Yield: 4 servings

Per Serving: 240.8 Calories, 3.7 g Total Fat, 1.0 g Saturated Fat, 25.7 mg Cholesterol, 800.1 mg Sodium, 35.9 g Total Carbohydrate, 4.3 g Dietary Fiber, 15.6 g Protein, 154.0 mg Calcium.





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