Southwestern Chicken-Biscuit Pot Pie Recipe

ingredients

1 can (18.5 ounce size) southwestern-style chicken soup
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle chiles
non-stick cooking spray
1/2 cup frozen extra-sweet whole kernel corn
2/3 cup diced cooked chicken
2 ounces Monterey Jack cheese, cut into (3x1x1/8-inch) slices
3 tablespoons chopped roasted red bell peppers (from jar)
2 frozen Southern-style biscuits
3 tablespoons sour cream
1 1/2 tablespoon finely chopped fresh chives or green onions

directions

Heat oven to 350 F. Pour soup into 2-cup measuring cup or bowl. Stir in onion powder, garlic powder and ground chipotle chilies.

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.

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.

High Altitude (3500-6500 ft): Bake 43 to 48 minutes.

nutrition data

Nutritional data has not been calculated yet.