Italian Chicken Tomato Pie Recipes

Steps:

• Heat oven to 400°. Grease bottom and side of pie plate, 9x1 1/4 inches, with shortening. Mix chicken, 1/2 cup of the mozzarella cheese, the Parmesan cheese, oregano, basil, garlic powder and 1/2 cup of the tomato sauce; spoon into pie late.
• Stir Bisquick, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake uncovered 35 minutes. Sprinkle with remaining 3/4 cup mozzarella cheese. Bake 5 to 8 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with remaining tomato sauce, heated if desired.

Steps:

• Heat oven to 400°F. Grease 9-inch pie plate.
• Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
• Stir Bisquick mix, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

Steps:

• Whisk together flour, salt, and yeast in the bowl of a stand mixer fitted with the dough hook attachment. Add olive oil and 1 cup plus 6 tablespoons water. Knead on low speed just until dough comes together, about 3 minutes. Let dough rest for 10 minutes. Knead once more on low speed for 10 minutes until dough pulls away from the sides of the bowl.
• Remove dough hook, cover top of mixing bowl tightly with plastic wrap, and let rise in the refrigerator for at least 8 hours (up to 24 hours).
• Meanwhile, for the sauce, add tomatoes to a food processor and roughly puree. Heat 2 tablespoons olive oil and butter in a medium saucepan over medium-high heat until butter is melted. Add garlic, shallot, oregano, and pepper flakes. Cook and stir until softened and fragrant, about 1 minute. Add pureed tomatoes and season with sugar. Bring to a simmer and cook, stirring occasionally, until sauce has thickened, about 45 minutes. Season with salt. Remove from heat, bring to room temperature, and refrigerate until dough has finished rising.
• Generously grease the inside of a 13x18-inch rimmed baking sheet with 3 tablespoons olive oil. Remove dough from the refrigerator 2 hours before baking. Turn dough out onto a lightly floured surface and form into a flat ball. Transfer ball to the greased baking sheet. Coat the ball on all sides with olive oil using your hands, loosely cover with plastic wrap and let dough rise in a warm spot for 1 hour. The dough should spread out . Carefully stretch and push the dough into the corners and edges of the pan. Cover loosely, and let rise for 1 hour longer.
• Adjust an oven rack to the upper middle position. Preheat the oven to 450 degrees F (230 degrees C).
• When dough has risen, gently dock center with fingertips and use your hands to create a risen ridge about 1 inch wide around the edge.
• Spread dough generously with sauce, leaving the raised 1-inch edge without the sauce. Bake until edges are lightly browned and crisp, about 20 minutes. Remove from oven and allow to cool at room temperature for at least 15 minutes.
• Sprinkle with Pecorino Romano cheese, cut into slices, and serve.

Steps:

• In a large skillet, saute onions in oil until lightly browned; sprinkle with salt and set aside. , In the same skillet, saute mushrooms until tender. Using a slotted spoon, transfer onions into pastry shell; sprinkle with herbs and cheese. , Top with mushrooms; sprinkle with olives. Arrange tomato slices over top; sprinkle with pepper., Bake at 375° for 50-60 minutes or until the crust is golden brown. Let stand for 15 minutes before cutting.

Steps:

• Prepare pie crust according to package directions. Boil chicken for 15 minutes - drain and chop. Slice tomatoes and drain on paper toweling.
• Place chicken in pie crust. Spread with pesto sauce. Layer tomatoes evenly on top of pesto. Sprinkle with flour and pepper. Spread mayo evenly over tomatoes. Sprinkle with shredded cheese.
• Bake at 400 degrees F for 20 minutes.

Steps:

• In deep 12-inch skillet, heat oil over medium-high heat. Cook onion and garlic in oil 2 to 3 minutes, stirring occasionally, until onion is soft. Stir in zucchini, chicken, tomato sauce, beans, tomatoes, salt and pepper. Heat to boiling; reduce heat to medium-low. Cover; simmer 5 minutes.
• Meanwhile, in medium bowl, mix Bisquick mix, cornmeal, milk and basil just until moistened. Drop dough by 18 rounded tablespoonfuls onto hot chicken mixture. Cover; cook 8 minutes.

Steps:

• Preheat oven 190°C.
• Make the pastry: put flour and salt in a bowl, add butter and rub until resembling breadcrumbs, add water and mix until the dough forms a ball, wrap in plastic and put in the fridge for 30 minutes.
• Butter an ovenproof 20 cm dish, layer sliced cooked chicken and tomatoes almost to the top.
• Mix sour cream and pesto, season with a little salt and pepper, puor over chicken and tomatoes.
• Roll pastry in a circle slightly larger than the dish, place the pastry lid on top of the dish, brush with the egg and cook in the oven for 25-30 minutes, until golden and crisp.

Steps:

• Heat oven to 400ºF. Grease 9-inch pie plate.
• Sprinkle Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the mozzarella cheese, the oregano, basil, garlic powder and tomato paste; spoon over Parmesan cheese.
• Stir Bisquick mix, italian seasoning, 1 Tbsp Parmesan Cheese, milk, pepper and eggs until blended. Pour over chicken mixture.
• Bake 35 minutes. Sprinkle with remaining mozzarella cheese. Bake 5 to 8 minutes or longer or until knife inserted in center comes out clean. Cool 5 minutes.

Steps:

• Heat 2 tbsp of the oil in a large flameproof casserole and cook the chicken over a medium to high heat until lightly browned. Lift out on to a plate with a slotted spoon. Tip the pancetta, squash and onion into the pan and cook over a high heat for about 8 minutes, stirring occasionally until beginning to brown. Return the chicken to the pan, add the garlic and marjoram and cook for 1 minute. Keep back 2 tbsp of the wine then pour the rest into the pan and let it bubble for 5 minutes.
• Blend the flour with the reserved wine until smooth. Stir this into the pan with the tomatoes and their juice, the jelly and some salt and pepper. Lower the heat, half-cover with a lid and simmer gently for 30-40 minutes until the squash is just tender. (To prepare ahead, cool then chill at this point up to a day before. You can also freeze it for up to a month. To serve, heat through in the casserole, then continue with step 3.)
• Preheat the oven to 220C/gas 7/fan 200C. Cut the ciabatta into very thin slices and arrange on top of the casserole, so they casually overlap. Drizzle the last tablespoon of olive oil over the ciabatta and sprinkle with the parmesan and a good grinding of black pepper. Bake uncovered for 15 minutes or until golden brown. Serve straight from the casserole.