Breadsticktoppedchickenpie Recipes

BREADSTICK TOPPED CHICKEN PIE

Steps:

• Preheat oven to 375 degrees.
• Unroll breadstick dough, separate, twist, and set aside.
• Cook vegetables according to package directions until tender; drain well.
• Meanwhile, cut chicken into bite sized pieces and saute over medium heat in a Dutch oven coated with nonstick cooking spray until lightly browned and juices run clear.
• Add cooked vegetables, jarred cheese sauce, and milk.
• Heat to boiling over medium heat, stirring constantly. Be careful or it will stick.
• Pour hot mixture into an ungreased 13x9x2 baking dish.
• Immediately place twisted breadsticks side by side over chicken mixture, gently stretching to fit.
• Sprinkly top of breadsticks with Parmesan cheese and Italian seasonings.
• Bake, uncovered, 20-30 minutes or until top is deep golden brown.
• If you cannot find the Ragu Cheese Creations Sauce (my grocery store does not carry it anymore) you may use Alfredo sauce, or any other jarred cheese sauce or white sauce.

BISCUIT TOPPED CHICKEN POT PIE

Steps:

• In a sauce pan combine the first six ingredients; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add mushrooms and celery; cover and simmer for 15 minutes or until chicken and vegetables are tender. Remove chicken and vegetables.
• De-bone chicken; dice and set aside. Slice vegetables and set aside. Strain broth, reserving 2 cups. (Discard remaining broth or save for another use.) Melt margarine in a saucepan; stir in flour until smooth.
• Cook and stir over medium heat until slightly thickened and bubbly. Gradually stir in cream and reserved broth; bring to a boil. Cook and stir for 2 minutes. Add poultry seasoning, salt, pepper, peas, and reserved chicken and vegetables. Pour into a 2 quart round baking dish. Set aside and keep warm. For biscuits, combine flour, baking powder, sugar, and salt.
• Cut in shortening until mixture resembles coarse crumbs. Stir in milk just until mixed. On a floured surface, roll to ½ inch thickness. Cut with a 2 inch biscuit cutter. Place biscuits on top of chicken mixture. Bake at 400° for 20 minutes or until biscuits are golden brown.