Southwestern Chicken-Biscuit Pot Pie

(45)
  11 reviews
  • 20|min prep time
  • 1|hr|10|min total time
  • 12 ingredients
  • 2 servings

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

Directions

  1. 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. 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. 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.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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