1 broiler-fryer chicken, 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
1/2 cup small curd cottage cheese
2/3 cup prepared biscuit mix
1 cup milk
2 eggs
1/4 teaspoon freshly ground black pepper


1. Preheat oven to 350 degrees F. 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.
2. Separate meat from bones and discard bones and skin. Cut chicken into bite-size pieces and place in large bowl; add 1/2 cup of the mozzarella cheese, tomato paste, oregano and basil; stir to mix and set aside.
3. In a lightly greased large quiche dish or deep-dish pie plate, place cottage cheese and spread evenly. Place chicken mixture evenly over cottage cheese.
4. In bowl, place biscuit mix, milk, eggs, pepper and remaining teaspoon of salt; beat 1 minute with hand mixer. Pour over chicken mixture. Bake in 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.

Tomato paste, one of the ingredients in the following recipe, is available in cans or tubes and consists of tomatoes that have been cooked for several hours, strained and reduced to a deep red, richly flavored concentrate.

Chicken Pie
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