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Southwestern Chicken-Biscuit Pot Pie

Southwestern Chicken-Biscuit Pot Pie
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A comforting meal-in-a-bowl is easy when you combine prepared soup and frozen biscuits.

Prep Time:
20 Min
Total Time:
1 Hr 10 Min
Makes:
2 servings
Pillsbury Bake-Off
Diane Leigh Kerekes
Sapulpa, OK
Bake-Off® Contest 42, 2006
$10,000 Receta Rica Award Winner
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INGREDIENTS
1can (18.5 oz) Progresso® Traditional southwestern-style chicken soup
1/4teaspoon onion powder
1/4teaspoon garlic powder
1/4teaspoon ground chipotle chiles
Cooking spray
1/2cup frozen extra-sweet whole kernel corn (from 1-lb bag)
1package (3 oz) diced cooked chicken (2/3 cup)
2oz Monterey Jack cheese, cut into 4 (3x1x1/8-inch) slices
3tablespoons chopped roasted red bell peppers (from jar)
2Pillsbury® Grands!® frozen Southern Style Biscuits (from 25-oz bag)
2to 4 tablespoons sour cream
1to 2 tablespoons finely chopped fresh chives or green onions
DIRECTIONS
1.Heat oven to 350ºF. Pour soup into 2-cup measuring cup or bowl. Stir in onion powder, garlic powder and ground chipotle chiles.
2.Spray insides of 2 ovenproof 2-cup bowls with cooking spray. Place 1/4 cup corn and 1/3 cup chicken in each bowl. Pour about 1 cup soup mixture evenly into bowls. Carefully place 2 cheese slices in center on top of soup in each bowl. Sprinkle 1 tablespoon roasted peppers evenly around cheese in each. Place biscuits over cheese; spray biscuits with cooking spray.
3.Place bowls on cookie sheet; bake 38 to 43 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving. Serve topped with sour cream, chives and remaining tablespoon roasted peppers.
High Altitude (3500-6500 ft): Bake 43 to 48 minutes.
High Altitude (3500-6500 ft):

Bake 43 to 48 minutes.

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