Italian Chicken Pie

Italian Chicken Pie created by MsSally

This is a simple dinner to prepare when you have leftover chicken, it's fast to put together and fast to dissappear. Even your picky eaters will go back for seconds.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Heat oven to 400ºF. Grease 9-inch pie plate.
  • Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
  • Stir Bisquick mix, italian seasoning, 1 Tbsp Parmesan Cheese, milk, pepper and eggs until blended. Pour over chicken mixture.
  • Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.
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RECIPE MADE WITH LOVE BY

@Vseward Chef-V
Contributor
@Vseward Chef-V
Contributor
"This is a simple dinner to prepare when you have leftover chicken, it's fast to put together and fast to dissappear. Even your picky eaters will go back for seconds."

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  1. KelBel
    This was pretty good and an easy and different way to use some leftover chicken. I found the tomato paste made it a bit dry, so I added a half dozen cherry tomatoes cut in half and some mushroms for moisture. I think I would add tomato sauce or pizza sauce instead of the paste next time. Makes a lot and the leftovers will be my lunch for the week.
  2. MsSally
    Italian Chicken Pie Created by MsSally
  3. MsSally
    This was really yummy and easy. Kind of like pizza pie. Next time I might use ground beef or turkey.
  4. pattikay in L.A.
    This was really good and totally easy! I added a few chopped black olives and a bit of crushed red pepper. Thanks for sharing!
  5. Merlot
    We loved this dish for supper. I already had pre-cook chicken in the freezer which made this easy dish even easier. Great combination of flavors that will please everyone. I served this along with a garden salad and the meal was complete. This will also be a great meal to prepare while we are traveling. Thanks so much for sharing, Chef V.
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