Recipe: Impossible Chicken Pie

IMPOSSIBLE CHICKEN PIE

1 broiler-fryer chicken, cut in parts
2 cups water
2 teaspoons salt, divided
1 cup shredded mozzarella cheese, divided
1 can (6 oz) tomatoe 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 eggs
1/4 teaspoon 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, tomatoe 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 degrees F. 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.
Source: National Chicken Council