Buttermilk Biscuit Chicken Pot Pie
- Preparation Time : 15 mins | Cooking Time : 25 mins | Makes 6 Servings
Use buttermilk biscuits to create a flaky, buttery crust for this homemade chicken pot pie recipe. This is an easy way to make use of leftover chicken or turkey.
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 410.0 |
| Total Fat | 16.0 g |
| Saturated Fat | 8.0 g |
| Cholestrol | 70.0 mg |
| Sodium | 800.0 mg |
| Total Carbs | 36.0 g |
| Dietary Fiber | 0.0 g |
| Sugars | 5.0 g |
| Protein | 27.0 g |
Ingredients List
- 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® Chicken Pasta Side
- 2 cups cut-up cooked chicken
- 1 1/2 cups shredded cheddar cheese, divided
DIRECTIONS
-
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°.
-
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.
-
Spoon chicken mixture into prepared pie plate, then sprinkle with remaining 1/2 cup cheese.
-
Bake uncovered 10 minutes or until cheese is melted.
