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Wednesday, February 6, 2013

Chicken and Broccoli Pie

I just can't seem to get enough of my Betty Crocker's Bisquick Cookbook these days.  I have gobs of sticky notes marking pages for recipes I still want to try.  One thing that seems to be consistent with the recipes already tried is needing to add extra seasoning.  By following the recipes as they are written, the end result seems to be a bit bland for the taste of Papa Bear and I.  That is an easy fix though, so I'm not too concerned about it.

Last night I made chicken and broccoli pie.  Outside of needing a bit more seasoning, it was very good.  It is getting marked as a keeper for future use.  There recipe calls for making it in a 9" pie pan, however, I don't see any reason it could not be made in a casserole dish.  I will give you the recipe as it is written and you can tweak it to fit your own individual taste.

Chicken and Broccoli Pie

1 10oz package frozen broccoli, thawed, drained and chopped
1 1/2 C. shredded cheddar cheese (6oz)
1 C cut up chicken
1 medium onion, chopped
1/2 C. Bisquick
1 C. milk
1/2 tsp. salt
1/4 tsp. pepper
2 eggs

1. Heat oven to 400*.  Grease  9" pie plate.  Put broccoli, onion, chicken and 1 cup of cheese in pie plate.

2. Stir remaining ingredients (except cheese) until blended.  Pour into pie plate. 

3. Bake 30-35 minutes or until knife inserted in center comes out clean.  Sprinkle with remaining 1/2 cup cheese.  Bake 1-2 minutes or until cheese is melted.  Let stand 5 minutes before serving.

Next time I make this, I might try using some cream of mushroom soup in place of the milk for a bit more flavor.  I may also add a bit of dill to the wet mixture. 

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