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Southwestern Chicken-Biscuit Pot Pie

(45)
  11 reviews
  • 20 min prep time
  • 1 hr 10 min total time
  • 12 ingredients
  • 2 servings
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A comforting meal-in-a-bowl is easy when you combine prepared soup and frozen biscuits.

Bake-Off® Contest 42, 2006
Diane Kerekes
Sapulpa, Oklahoma

Ingredients

1
can (18.5 oz) Progresso™ Traditional southwestern-style chicken soup
1/4
teaspoon onion powder
1/4
teaspoon garlic powder
1/4
teaspoon ground chipotle chiles
Cooking spray
1/2
cup frozen extra-sweet whole kernel corn (from 1-lb bag)
1
package (3 oz) diced cooked chicken (2/3 cup)
2
oz Monterey Jack cheese, cut into 4 (3x1x1/8-inch) slices
3
tablespoons chopped roasted red bell peppers (from jar)
2
Pillsbury™ Grands!™ frozen Southern Style Biscuits (from 25-oz bag)
2
to 4 tablespoons sour cream
1
to 2 tablespoons finely chopped fresh chives or green onions

Steps

  • 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.
  • 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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
570
Calories from Fat
230
% Daily Value
Total Fat
26g
40%
Saturated Fat
11g
54%
Trans Fat
4 1/2g
Cholesterol
75mg
25%
Sodium
1900mg
79%
Total Carbohydrate
54g
18%
Dietary Fiber
4g
14%
Sugars
7g
Protein
31g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
25%
25%
Calcium
25%
25%
Iron
15%
15%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 3 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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