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Upside-Down Chicken Pot Pie

  • Cooking Time

    mins
  • Prep time

    mins
  • Serves

    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.