Upside-Down Chicken Pot Pie

Temps & Portions
6 servings
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
Ingrédients
  • 1 package refrigerated biscuits
    Dad's Cookies Classic Oatmeal 1.8KG
    $10.84 • Chq
  • 2 cups frozen mixed vegetables, thawed
    Kirkland Mixed Vegetable Normandy Style 2.5KG
    $12.19 • Chq
  • 1 1/2 cups water
    Evian Water 12PK 1L
    $20.35 • Chq
  • 1/2 cup milk
    Natrel Lactose Free Partly Skimmed Milk 2% 2L
    $5.19 • Chq
  • 1 package Knorr® Sidekicks® Chicken Pasta Side Dish
  • 2 cups cut-up cooked chicken
    Harvest Creek Chicken Nuggets Uncooked Breaded Cutlets 2KG
    $10.93 • Chq
  • 1 1/2 cups shredded cheddar cheese, divided
    Kirkland Double Cheddar Shredded Cheese (2PK) 1.25KG
    $18.07 • Chq
Instructions
  • 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.