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Time to rediscover 'impossible' recipes

Time to rediscover 'impossible' recipes

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Dear Lisa: This is probably a stretch, but many years ago, there was a recipe for "impossible" chicken pie made with Bisquick. All the ingredients were stirred together and baked and the crust kind of made itself. Any chance you could provide that recipe? Thanks. -- Nancy S.

Dear Nancy: There were lots of those "impossible pie" recipes making the rounds back in the day. I remember cheeseburger and lasagna pie versions, too. What a great idea for "dinner and a movie" -- like Mission Impossible.

This recipe surely predates the abundance of fully cooked chicken products that are available these days. If you want to fast forward through cooking a whole chicken, use about 3 cups of any cooked chicken.

Impossible Chicken Pie

1 broiler-fryer, cut in parts

2 cups water

2 teaspoons salt, divided

1 cup shredded mozzarella cheese, divided

1 (6-ounce can) tomato paste

1 teaspoon oregano

1/2 teaspoon basil leaves

1/2 cup small curd cottage cheese

2/3 cup prepared biscuit mix, such as Bisquick

1 cup milk

2 eggs

1/4 teaspoon pepper

In deep saucepan, place chicken, water and 1 teaspoon salt. Cover and simmer about 45 minutes or until fork can be inserted in chicken with ease. Cool. Separate meat from bones, discarding bones and skin. Cut chicken in bite-size pieces and place in large bowl. Add half a cup of the mozzarella cheese, tomato paste, oregano and basil. Stir to mix and set aside.

In a lightly greased 10-inch quiche pan or deep-dish 10-inch pie pan, place cottage cheese and spread evenly. Arrange chicken mixture evenly over cottage cheese.

In bowl, add biscuit mix, milk, eggs, pepper and remaining teaspoon salt. Beat 1 minute with mixer. Pour over chicken mixture. Bake in 350 F. oven for about 30 minutes or until brown and a knife inserted in middle comes out clean. Remove from oven and sprinkle with remaining mozzarella cheese. Let stand 5 minutes before serving. Serves 6 to 8.

Lisa Fritz, a longtime Bryan food and nutrition educator, answers readers' questions about food, cooking and recipes. Her email address is

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