Southwestern Chicken-Biscuit Pot Pie

A comforting meal-in-a-bowl is easy when you combine prepared soup and frozen biscuits.

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Servings 2

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( 45 ) Ratings

45 Ratings

5 Stars 12%

4 Stars 13%

3 Stars

2 Stars 29%

1 Stars 10%

Member Reviews ( 11 )

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Bake-Off® Contest 42, 2006

Diane Leigh Kerekes

Sapulpa, Oklahoma

ingredients 12
Prep Time 20 min
Total Time 1 hr 10 min

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

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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.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 570
Calories from Fat: 230),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 11g, 11% Trans Fat 4 1/2g 4 1/2% ),
Cholesterol: 75mg; 75%;
Sodium: 1900mg; 1900%;
Total Carbohydrate: 54g; 54%
(Dietary Fiber 4g 4% Sugars 7g 7% ),
Protein: 31g; 31%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 25%;
Calcium: 25%;
Iron: 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 Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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klbh77

report Posted May. 17, 2012 7:34 PM

DELICIOUS! Easy to make...if you are concerned about fat or salt, just use a different soup for the base.

pamrojo

report Posted Mar. 18, 2011 11:10 AM

This is a beautifully done recipe but it is EXPENSIVE to make.

Krisstine

report Posted Dec. 2, 2010 2:00 PM

It sound delicous but I would like tomake it for my family of six I would like an easier way to caculate the ingredients.

Mrwrightster

report Posted Sep. 8, 2010 8:27 PM

Here's a few add in Ideas for that real Sou'western touch Diced green chilie's Black Beans I know I will make this again.)

Gayl10

report Posted May. 3, 2010 1:37 PM

This pot pie sounds wonderful but with 1900 mgm sodium in each serving, we can't even think about eating it. The reccomended amout of sodium a DAY is around 2000 mgm. Is there a recipe that would be similiar but with low fat and calories and a much lower sodium content?