i'm looking for an old recipe i had for crust for chicken pot pie that was bisquick and sour cream

Asked 11/15/2012 by texasgal4802

Hello!

I am not sure this is the recipe you are looking for, however this is the only one I was able to find in our recipe collection that actually had sour cream mixed with the Bisquick.

Chicken Succotash Pot Pie
Prep Time: 25 Minutes
Start to Finish: 1 Hour
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
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.
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.
Bake 30 to 35 minutes or until topping is golden brown.
8 servings

Answered 11/15/2012 by KathyAtBettyCrocker

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betty835 said:
Posted: 09/01/2014 10:09 AM

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mlentsch said:
Posted: 11/29/2012 11:11 PM

Can Heart Smart Bisquick be used instead of regular?