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Upside-Down Chicken Pot Pie Recipe

Name: Upside-Down Chicken Pot Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 1 340-g pkg Refrigerated biscuit dough / pâte à petits pains de campagne réfrigérée; 2 cups Frozen mixed vegetables / macédoine de légumes surgelés; 1.5 cups Water / eau; 0.5 cup Milk / lait; 1 126-g pkg Chicken pasta mix; 2 cups Cooked chicken strips / poulet cuit; 1.5 cups Shredded cheddar cheese / cheddar râpé

45-minute recipe Serves 6

This upside-down chicken pot pie recipe has all the best elements of the traditional meal, without any of the fuss. Chicken, mixed vegetables and cheese are mixed with linguini pasta and baked in a quickly-made crust for a yummy meal ready in 45 minutes.

45-minute recipe Serves 6

Ingredients

1 340-g pkg

Refrigerated biscuit dough

2 cups

Frozen mixed vegetables

1 1/2 cups

Water

1/2 cup

Milk

1 126-g pkg

Chicken pasta mix

2 cups

Cooked chicken strips, chopped

1 1/2 cups

Shredded cheddar cheese, divided

Directions

Prep: 15 mins | Cook: 30 mins

1
Position rack in centre of oven, then preheat to 450°F. Lightly spray a deep dish pie plate with oil.
2
Pull biscuits apart and press onto bottom and up sides of pie plate. (You may not need all of it.) Bake until biscuits are golden, about 8 minutes. Set aside to cool slightly.
3
Reduce oven temperature to 350°F.
4
Combine mixed vegetables, water and milk in a medium saucepan set over high. Bring to a boil. Stir in chicken pasta mix. Return to a boil, then reduce heat to medium. Cook, covered and stirring occasionally, until pasta is tender, about 8 minutes. Stir in cooked chicken and 1 cup cheese until combined. Transfer chicken mixture into prepared pie plate. Sprinkle remaining 1/2 cup cheese evenly overtop.
5
Bake until cheese is melted, about 10 minutes.

Upside-Down Chicken Pot Pie Recipe

Ingredients

Directions

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