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Chicken Pesto Pot Pie
Chicken, red pepper and tomatoes are warmed in a casserole, then topped with a Parmesan and pesto biscuit batter and baked until golden. It is quick and uses cooked chicken.
- YieldServes 4
- Hands-on15 min
- Total45 min
- Difficulty
Ingredients
Filling
- 250 gcooked chicken, diced (about 2 cups)
- 1red bell pepper, medium, chopped (about 1 cup)
- 411 gdiced tomatoes with basil, garlic and oregano, one 14.5 oz can, undrained
- 1 tbspgluten-free baking mix
- ½ tspsalt
- ¼ tspblack pepper
Topping
- ¾ cupgluten-free baking mix
- 1 cupParmesan, shredded, gluten-free, divided
- 80 mlmilk
- 1egg, beaten
- 2 tbspbasil pesto, gluten-free
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