More Great Recipes: Main Dish

Southwestern Chicken-Biscuit Pot Pie

User Avatar
Member since 2006
No Video

Serves | Prep Time | Cook Time

Why I Love This Recipe

Ingredients You'll Need

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® Oven Baked 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


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.

Questions, Comments & Reviews

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

7 Recipes

The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

Mixed Berry Tart
Mixed Berry Tart
Slutty Brownies
Slutty Brownies
Torta Cubana
Torta Cubana