Upside-Down Chicken Pot Pie

Upside-Down Chicken Pot Pie

7 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    40 m
Recipe by  Knorr

“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.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  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® Pasta Sides™ - 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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Reviews (7)

Rate This Recipe
Cyndi
4

Cyndi

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. Will definitely make again.

LISSALEONE
2

LISSALEONE

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 head of broccoli. I used grilled, shredded chicken and topped the dish with fresh ground black pepper. A definite keeper!

qpriceisright
2

qpriceisright

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.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 620 cal
  • 31%
  • Fat
  • 26.1 g
  • 40%
  • Carbs
  • 41.8 g
  • 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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