My apologies, I was preoccupied yesterday morning & forgot to post!
Impossibly Easy Chicken and Broccoli Pie
Total Time 1:05 Hr:Mins
Makes 6 servings
1 box (9 oz) frozen broccoli cuts, thawed, drained
1 1/2 cups shredded Cheddar cheese (6 oz)
1 cup cut-up cooked chicken or 2 cans (5 oz each) chunk chicken, well drained
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick® mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
- Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate.
- In medium bowl, stir remaining ingredients with wire whisk or fork until blended. Pour into pie plate.
- Bake 35 to 38 minutes or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake 1 to 2 minutes longer or until cheese is melted. Let stand 5 minutes before serving.
Makes 6 servings
Sprinkle this easy topping over the pie before baking: In a small bowl, mix 1/2 cup Original Bisquick mix, 1/4 cup chopped almonds or walnuts, 1/4 cup grated Parmesan cheese and 1/8 teaspoon garlic powder. Cut in 2 tablespoons cold butter or margarine, using pastry blender or fork, until crumbly.
If you've never tried a Biquick Impossible pie before, I highly recommend them! You don't have to mix or bake a separate crust.
Chicken with Tarragon Cream Sauce
Preparation Time: 50 minutes
Cook Time: 50 minutes
- Juice of 1 lemon
- 1/3 cup heavy cream
- 1/2 teaspoon kosher salt, divided
- 1 teaspoon plus 1/2 cup all-purpose flour, divided
- 1 teaspoon plus 1 tablespoon butter, divided
- 3 large boneless, skinless chicken breasts, (about 1 1/2 pounds), trimmed
- 1/4 teaspoon ground white pepper
- 1 teaspoon peanut or canola oil
- 1 cup reduced-sodium chicken broth, divided, plus more as needed
- 1/2 cup frozen peas, thawed
- 3 tablespoons finely minced fresh tarragon, or dill, plus sprigs for garnish
- Combine lemon juice and cream in a small bowl. Season with 1/4 teaspoon salt. Mash 1 teaspoon flour and 1 teaspoon butter in another small bowl until a paste forms. Set both bowls aside.
- Dry chicken thoroughly with paper towels. Season with the remaining 1/4 teaspoon salt and white pepper. Dredge lightly in the remaining 1/2 cup flour, shaking off any excess. (Discard leftover flour.)
- Heat the remaining 1 tablespoon butter and oil in a 12-inch cast-iron skillet over medium-high heat. Add the chicken—do not crowd the pan. Cook, turning once, until nicely browned on both sides, about 10 minutes total. Add 1/2 cup broth, reduce the heat and cover. Simmer until the chicken is cooked through, 4 to 6 minutes. (Check to make sure the pan juices don’t run dry. If necessary, add more broth, a tablespoonful at a time, to prevent scorching.) Transfer the chicken to a clean cutting board and tent with foil.
- Add the remaining 1/2 cup broth to the pan and bring to a boil over high heat. Cook until reduced to about 1/4 cup, 2 to 4 minutes. Reduce heat to medium, add the reserved lemon cream and bring to a simmer. Gradually whisk in the reserved butter-flour paste, a few bits at a time, until the sauce coats the spoon, 1 to 2 minutes. Stir in peas.
- Reduce the heat to low and return the chicken to the pan along with tarragon (or dill). Turn to coat with the sauce and cook until heated through, 1 to 2 minutes. Slice the chicken and serve with the sauce, garnished with sprigs of tarragon (or dill), if desired.