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Upside-Down Chicken Pot Pie

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.
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  • 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