Bisquick Chicken Pot Pie
The hearty, down-home casserole features chicken and vegetables in a creamy sauce and topped with a golden cornmeal biscuit crust. It’s an easy dish that takes advantage of kitchen shortcuts to get a cozy meal on the table quickly.
This is a delicious, easy family meal that you can make any day of the week. I seen this recipe a while back and just had to give it a try. I loved it! I will make this one again and again. Try this fantastic meal any day of the week. Delicious, creamy and packed full of flavor. A must try at least once.
Bisquick Chicken Pot Pie
Here is another great recipe that you may want to give a try….
Tuscan Sausage & Bean Dip
- 1 pound bulk hot Italian sausage
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1/2 cup dry white wine or chicken broth
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon dried thyme
- 1 package (8 ounces) cream cheese, softened
- 1 package (6 ounces) fresh baby spinach, coarsely chopped
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 cup chopped seeded tomatoes
- 1 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Assorted crackers or toasted French bread baguette slices
- Preheat oven to 375°. In a large skillet, cook sausage, onion and garlic over medium heat until sausage is no longer pink, breaking up sausage into crumbles; drain.
- Stir in wine, oregano, salt and thyme. Bring to a boil; cook until liquid is almost evaporated.
- Add cream cheese; stir until melted.
- Stir in spinach, beans and tomatoes; cook and stir until spinach is wilted.
- Transfer to a greased 8-in. square baking dish; if using an ovenproof skillet, leave in skillet. Sprinkle with cheeses.
- Bake until bubbly, 20-25 minutes. Serve with crackers.
