Upside-Down Chicken Pot Pie

Upside-Down Chicken Pot Pie

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Put a creative spin on comfort food—use buttermilk biscuits to create a flaky, buttery crust for this upside-down chicken pot pie recipe. This is also a quick and easy way to make use of leftover chicken or turkey.

Nutritional Information

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 420
Calories from Fat 160
Total Fat 17 g
Saturated Fat 9 g
Trans Fat 2 g
Cholesterol 75 mg
Sodium 780 mg
Total Carbs 36 g
Dietary Fiber 2 g
Sugars 6 g
Protein 28 g
Vitamin A 15 %
Vitamin C 8 %
Calcium 25 %
Iron 15 %
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  • Recipe Serves6
  • Preparation Time15 min
  • Cooking Time25 min


  • 1 package (7.5 oz.) refrigerated flaky buttermilk biscuits
  • 1 package (10 oz.) frozen mixed vegetables, thawed
  • 1 1/2 cups water
  • 1/2 cup milk
  • 1 package Knorr® Pasta Sides™ - Chicken flavor
  • 2 cups cut-up cooked chicken
  • 1 1/2 cups shredded cheddar cheese, divided


  • Preheat oven to 450°. Spray deep dish pie plate with no-stick cooking spray. Pull biscuits apart and press in bottom and up sides of pie plate. Bake 8 minutes or until biscuits are golden; set aside. Decrease oven to 350°.
  • Bring vegetables, water and milk to a boil in medium saucepan over high heat. Stir in Knorr® Pasta Sides™ - Chicken flavor 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.
  • Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese. Bake uncovered 10 minutes or until cheese is melted.
  • Also terrific with Knorr® Pasta Sides™ - Creamy Chicken flavor.
  • Cost per recipe*: $12.12.

    Cost per serving*: $2.02.

    *Based on average retail prices at national supermarkets.