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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

NUTRITIONAL INFORMATION

 

Amount per serving

Calories410
Calories from Fat150
Total Fat16g
Saturated Fat8g
Trans Fat0.5g
Polyunsaturated Fat1g
Monounsaturated Fat3.5g
Cholesterol70mg
Sodium800mg
Total Carbs36g
Dietary Fiber0g
Sugars5g
Protein27g
Vitamin D0%
Calcium20%
Iron10%
Potassium233mg
Omega-30g
Omega-61g
Vitamin C8%
Vitamin A20%

All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.


  • 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.