Upside-Down Chicken Pot Pie

4.0
(10)

Make a creamy, cheesy chicken and vegetable pot pie with refrigerated buttermilk biscuits, cooked chicken, and a flavorful pasta mix. It's ready in less than an hour.

3
Prep Time:
15 mins
Cook Time:
25 mins
Total Time:
40 mins
Servings:
4
Yield:
4 servings

Ingredients

  • 1 (7.5 ounce) package refrigerated flaky buttermilk biscuits

  • 1 (10 ounce) box frozen mixed vegetables, thawed

  • 1 ½ cups water

  • ½ cup milk

  • 1 (4.4 ounce) package Knorr® Pasta Sides™ - Chicken

  • 2 cups cut-up cooked chicken

  • 1 ½ cups shredded Cheddar cheese, divided

Directions

  1. Preheat oven to 450 degrees F. Spray deep dish pie plate with nonstick cooking spray. Pull biscuits apart and press on bottom and up sides of pie plate. Bake 8 minutes or until biscuits are golden; set aside. Decrease oven to 350 degrees F.

  2. Bring vegetables, water and milk to a boil in medium saucepan over high heat. Stir in Knorr® Pasta Sides™ - Chicken and return to a boil over high heat. Reduce heat to medium and cook covered, stirring occasionally, 8 minutes or until pasta is tender. Stir in chicken and 1 cup cheese.

  3. Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese. Bake uncovered 10 minutes or until cheese is melted.

Tips

Also terrific with Knorr(R) Pasta Sides(TM) - Creamy Chicken.

Nutrition Facts (per serving)

620 Calories
26g Fat
42g Carbs
41g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 620
% Daily Value *
Total Fat 26g 33%
Saturated Fat 12g 60%
Cholesterol 101mg 34%
Sodium 907mg 39%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 19%
Total Sugars 6g
Protein 41g 81%
Vitamin C 7mg 8%
Calcium 398mg 31%
Iron 3mg 16%
Potassium 485mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.