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Upside-Down Chicken Pot Pie

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."

Rate/Review | Read Reviews (7)

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (7.5 ounce) package refrigerated flaky buttermilk biscuits
1 (10 ounce) box frozen mixed vegetables, thawed
1 1/2 cups water
1/2 cup milk
1 (4.4 ounce) package Knorr® Pasta Sides™ - Chicken
2 cups cut-up cooked chicken
1 1/2 cups shredded Cheddar cheese, divided

Directions

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.
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.
Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup cheese. Bake uncovered 10 minutes or until cheese is melted.