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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1 (7.5 ounce) package
refrigerated flaky buttermilk biscuits
1 (10 ounce) box
frozen mixed vegetables, thawed
1 1/2 cups
1 (4.4 ounce) package
Knorr® Pasta Sides™ - Chicken
cut-up cooked chicken
1 1/2 cups
shredded Cheddar cheese, divided
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.
Not for us. It was not chicken pot-pie at all.
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!
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.
This was easy, but I wasn't sure about the taste. I think it was the seasoning in the noodle packet that seemed "off" to me. I don't know that I would make this again.
I had left over roasted chicken and my husband loves pot pies, so I thought I'd try this. My grocery was out of Knorr pasta side-chicken, so I purchased Knorr turkey gravy and added ramen noodles. I also used 12oz of flaky biscuits. I was impressed at how easily this pie was cut into wedges and removed from the pie plate. I will definitely make this again.
A hit with my husband, but a 'miss' for me. Did not like the whole noodle thing. Would prefer a bit creamier (like a medium white sauce).
* Percent Daily Values are based on a 2,000 calorie diet.
Upside-Down Chicken Pot Pie
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 235
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