Upside Down Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 469.5
  • Total Fat: 11.5 g
  • Cholesterol: 54.8 mg
  • Sodium: 1,502.1 mg
  • Total Carbs: 62.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 29.9 g

View full nutritional breakdown of Upside Down Chicken Pot Pie calories by ingredient
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Introduction

Found this recipie on the back of Knorr Pasta Sides. It sounded good but I wanted to be sure it fit within my calorie limit. I reduced the amount of shredded cheese and used fat free milk.

Calories are little high but I thought I could eat this dish with some fresh veggies and a banana for dessert.
Found this recipie on the back of Knorr Pasta Sides. It sounded good but I wanted to be sure it fit within my calorie limit. I reduced the amount of shredded cheese and used fat free milk.

Calories are little high but I thought I could eat this dish with some fresh veggies and a banana for dessert.

Number of Servings: 4

Ingredients

    1 (7.5 oz) refrigerated flaky buttermilk biscuts
    1 box (10 oz) Mixed Frozen vegetables, thawed
    1-1/2 c water
    1/2 c milk
    1 pkg Knorr pasta Sides- Chicken
    .75 c shredded cheese

Directions

1. Pre-heat the oven to 450. Spray a deep dish pie plate with non-stick cooking spray. Pull biscuts apart and press onto the bottom and sides of the pan. bake 8 mins or until biscuts are golden brown. Reduce heat to 350.

2. Bring vegetables, water, milk to boil in a med sauce pan over high heat. Stir in Knorr Pasta Side - chicken and return to boil of over high heat. Reduce heat to med, cover and cook for another 8 mins. Then add chicekn and .5 cups of cheese.

3. Spoon into prepared pie plate. Sprinkle with remaining cheese. Bake uncovered for 10 mins or until cheese is melted.

Number of Servings: 4

Recipe submitted by SparkPeople user GREENBUBBLEGUM.

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