Chicken Pot Pie Recipe

Upside-Down Chicken Pot Pie

Use buttermilk biscuits to create a flaky, buttery crust for this easy, homemade chicken pot pie recipe. This is an easy way to make use of leftover chicken or turkey.
  • 25 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 6 People


  • 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

  1. 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°.

  2. 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.

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

  1. 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

Hints & Tips

Also terrific with Knorr® Pasta Sides™ - Creamy Chicken flavor.

\r\nCost 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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