Italian Chicken Pot Pie with Basil Biscuits

By deedavis

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, chopped (1/2 cup)
• 1 clove garlic, finely chopped
• 3 small zucchini, cut into 1/2-inch pieces (about 2 cups)2 cups shredded deli rotisserie chicken (from 2-lb chicken)
• 1 can (15 oz) tomato sauce
• 1 can (15 oz) Progresso® cannellini beans, drained, rinsed
• 1 can (14.5 oz) diced tomatoes with Italian-style herbs, undrained
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper
• 1 cup baking mix
• 2/3 cup yellow cornmeal
• 3/4 cup milk
• 1/4 cup chopped fresh basil

Details

Servings 6
Adapted from pillsbury.com

Preparation

Step 1

Makes:

6 servings (about 1 cup chicken mixture and 3 biscuits each)

cup baking mix

DIRECTIONS

In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.

Meanwhile, in medium bowl, mix baking mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.