Upside-Down Chicken Pot Pie

Upside-Down Chicken Pot Pie


"Make a creamy, cheesy chicken and vegetable pot pie with refrigerated buttermilk biscuits, cooked chicken, and a flavorful pasta mix. It's ready in less than an hour."


40 m servings 620 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 26.1 g
  • 40%
  • Carbs:
  • 41.8g
  • 13%
  • Protein:
  • 40.5 g
  • 81%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 907 mg
  • 36%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F. Spray deep dish pie plate with nonstick cooking spray. Pull biscuits apart and press on bottom and up sides of pie plate. Bake 8 minutes or until biscuits are golden; set aside. Decrease oven to 350 degrees F.
  2. Bring vegetables, water and milk to a boil in medium saucepan over high heat. Stir in Knorr(R) Pasta Sides(TM) - Chicken 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.
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  • Also terrific with Knorr(R) Pasta Sides(TM) - Creamy Chicken.
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Your rating



  1. 10 Ratings


I just made this dish for dinner tonight. Let me say, I was not expecting a lot because of the noodles in the Knorr Pasta Sides. But let me tell you, it turned out AWESOME! I used Fajita Chicken...

We thought this was very good. The recipe is on the back of the Knorr package. The only change I made was instead of frozen vegetables I chopped fresh: one carrot, one celery stalk and one small...

Quick & easy, a couple changes I made were to use canned chicken breast and instead of pasta mix, I used a chicken flavored rice mix.