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Chicken Succotash Pot Pie
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Prep Time:
25 minutes
Total Time:
1 hour
Delicious chicken pot pie with corn, organic edamame, broth, and Bisquick® mix - ideal for Thanksgiving dinner.
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:
  • - Preheat the oven to 400°F. - Melt 2 tablespoons of butter in a 10-inch cast-iron or ovenproof skillet over medium heat. - Sauté onion, bell pepper, and garlic until tender, about 6 to 8 minutes. - Add corn and edamame, cook for an additional 2 minutes. - Pour in the broth and cook for 1 minute. - Add chicken, 1/4 teaspoon of pepper, and soup, stirring well. - Keep the chicken mixture warm.
  • Place Bisquick mix in a medium bowl and use a pastry blender to cut in 1/4 cup of butter until mixture resembles coarse meal. Add cheese, sour cream, basil, and remaining 1/4 teaspoon pepper, stirring until a stiff dough forms. Using a slightly heaping 1/3 cup, drop mixture into 8 mounds on top of the chicken mixture.
  • Bake until topping turns a beautiful golden brown, about 30-35 minutes.

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