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Bake-Off® Contest 42, 2006
Sapulpa, Oklahoma

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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  • prep time 20 min
  • total time 1 hr 10 min
  • ingredients 12
  • servings 2
 

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

SAVE ON THIS RECIPE!

LOCATION

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.

Nutritional information

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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.