Upside-Down Chicken Pot Pie

Temps & Portions
6 servings
40 minutes temps de préparation =
15 minutes préparation +
25 minutes cuisson
  • 1 package refrigerated biscuits
    Ovaltine Biscuits 150G
    $2.15 • Chq
  • 2 cups frozen mixed vegetables, thawed
    Signal Mixed Vegetables Frozen 1KG
    $3.23 • Chq
  • 1 1/2 cups water
    Evian Spring Water Natural 1.5L
    $2.53 • Chq
  • 1/2 cup milk
    Natrel Fine Filtered 3.25% Milk 1L
    $6.31 • Chq
  • 1 package Knorr® Sidekicks® Chicken Pasta Side Dish
    Knorr Sidekicks Pasta Chicken 126G
    $2.37 • Chq
  • 2 cups cut-up cooked chicken
    Maple Lodge Chicken Breast Roasted Cooked 200G
    $2.99 • Chq
  • 1 1/2 cups shredded cheddar cheese, divided
    Silani Cheddar Cheese Slices 100G
    $6.99 • Chq
  • 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.