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Buttermilk Biscuit Chicken Pot Pie
Use buttermilk biscuits to create a flaky, buttery crust for this homemade chicken pot pie recipe. This is an easy way to make use of leftover chicken or turkey.
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25 mins
Cooking Time
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15 mins
Prep Time
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6 People
Serves
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Energy (g) | 410.0 |
| Calcium (g) | 20.0 % |
| Carbohydrates (g) | 36.0 g |
| Cholesterol (g) | 70.0 mg |
| Fat (g) | 16.0 g |
| Fiber (g) | 0.0 g |
| Iron (g) | 10.0 % |
| Monounsaturated Fat (g) | 3.5 g |
| Potassium (g) | 233.0 mg |
| Protein (g) | 27.0 g |
| Saturated Fat (g) | 8.0 g |
| Sodium (g) | 800.0 mg |
| Sugars (g) | 5.0 g |
| Trans Fat (g) | 0.5 g |
Let’s get cooking
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Preheat oven to 450°.
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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.
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Decrease oven to 350°.
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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.
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Spoon chicken mixture into prepared pie plate, then sprinkle with remaining 1/2 cup cheese.
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Bake uncovered 10 minutes or until cheese is melted.
Hints & Tips
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.
See nutritional information for sodium and saturated fat content.
Cost per recipe*: $12.12.
Cost per serving*: $2.02.
*Based on average retail prices at national supermarkets.
See nutritional information for sodium and saturated fat content.
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What you’ll need
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