Buttermilk Biscuit Chicken Pot Pie

Buttermilk Biscuit Chicken Pot Pie

Preparation Time15 mins Cooking Time25 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.

Nutritional Information

Calories

410 (1 serving)

Calories from Fat

150 (1 serving)

Total Fat

16g (1 serving)

Saturated Fat

8g (1 serving)

Trans Fat

0.5g (1 serving)

Polyunsaturated Fat

1g (1 serving)

Monounsaturated Fat

3.5g (1 serving)

Cholesterol

70mg (1 serving)

Sodium

800mg (1 serving)

Total Carbs

36g (1 serving)

Sugars

5g (1 serving)

Protein

27g (1 serving)

Calcium

20% (1 serving)

Iron

10% (1 serving)

Potassium

233mg (1 serving)

Omega-6

1g (1 serving)

Vitamin C

8% (1 serving)

Vitamin A

20% (1 serving)

Ingredients List
  1. 1 package (7.5 oz.) refrigerated flaky buttermilk biscuits
  2. 1 package (10 oz.) frozen mixed vegetables, thawed
  3. 1 1/2 cups water
  4. 1/2 cup milk
  5. 1 package Knorr® Chicken Pasta Side
  6. 2 cups cut-up cooked chicken
  7. 1 1/2 cups shredded cheddar cheese, divided

Directions

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1. Preheat oven to 450°.

2. 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.

3. Decrease oven to 350°.

4. 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.

5. Spoon chicken mixture into prepared pie plate, then sprinkle with remaining 1/2 cup cheese.

6. Bake uncovered 10 minutes or until cheese is melted.