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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



Amount per serving

Calories from Fat150
Total Fat16g
Saturated Fat8g
Trans Fat0.5g
Polyunsaturated Fat1g
Monounsaturated Fat3.5g
Total Carbs36g
Dietary Fiber0g
Vitamin D0%
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.