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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.

  • 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%

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