Upside-Down Chicken Pot Pie

Time & Servings
6 servings
40 minutes ready time =
15 minutes preparation +
25 minutes cooking
Ingredients
  • 1 package refrigerated biscuits
    Dad's Cookies Classic Oatmeal 1.8KG
    $12.95 • Ea
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  • 2 cups frozen mixed vegetables, thawed
    Kirkland Mixed Vegetable Normandy Style 2.5KG
    $12.95 • Ea
  • 1 1/2 cups water
  • 1/2 cup milk
    Natrel Lactose Free Partly Skimmed Milk 2% 2L
    $4.96 • Ea
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  • 1 package Knorr® Sidekicks® Chicken Pasta Side Dish
  • 2 cups cut-up cooked chicken
    Harvest Creek Chicken Nuggets Uncooked Breaded Cutlets 2KG
    $16.19 • Ea
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  • 1 1/2 cups shredded cheddar cheese, divided
    Kirkland Double Cheddar Shredded Cheese (2PK) 1.25KG
    $17.27 • Ea
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Directions
  • Preheat oven to 450°F (230°C). Spray deep dish pie plate with no-stick 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°F (180C°).
  • Bring vegetables, water and milk to a boil in medium saucepan over high heat. Stir in Knorr® Sidekicks® Chicken Pasta Side Dish 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 (250 mL) cheese.
  • Spoon into prepared pie plate, then sprinkle with remaining 1/2 cup (125 mL) cheese. Bake uncovered 10 minutes or until cheese is melted.
  • Each serving of this dish is an excellent source of calcium, and a good source of fibre and iron.