Impossible Chicken Pie
This terrific recipe for Impossible Chicken Pie was submitted by June Herke of Howard, South Dakota.
1 broiler-fryer chicken, cut in parts
2 cups water
2 teaspoons salt - divided use
1 cup shredded mozzarella cheese - divided use
1 (6-ounce) can tomato paste
1 teaspoon oregano leaves
1/2 teaspoon basil leaves
1/2 cup small curd cottage cheese
2/3 cup prepared biscuit mix
1 cup milk
2 large eggs
1/4 teaspoon ground black pepper
- In deep sauce pan, place chicken. Add water and 1 teaspoon of the salt. Cover and simmer about 45 minutes or until fork can be inserted in chicken with ease. Cool. Separate meat from bones. Discard bones and skin. Cut chicken in bite-size pieces and place in large bowl; add 1/2 cup of the mozzarella cheese, tomato paste, oregano and basil; stir to mix and set aside.
- In a lightly greased large quiche dish or deep-dish pie pan, place cottage cheese and spread evenly. Place chicken mixture evenly over cottage cheese.
- In bowl, place biscuit mix, milk, eggs, pepper and remaining 1 teaspoon of salt; beat 1 minute
with hand mixer. Pour over chicken mixture.
- Bake in 350°F (175°C) oven about 30 minutes or until brown and knife inserted in middle comes out clean. Remove from oven and sprinkle with the remaining 1/2 cup of mozzarella cheese. Let set 5 minutes before serving.
Makes 4 servings.
Recipe provided courtesy of the National Chicken Council. Used with permission.