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Southwestern Chicken Biscuit Pot Pie Recipe

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This recipe for Southwestern Chicken Biscuit Pot Pie is from The Official Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can (18.5 oz) ready-to-serve southwestern-style soup with chicken
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp ground chipotle chilies
1/2 cup frozen corn
2/3 cup diced cooked chicken
2 oz Monterey Jack cheese, cut into 4 slices
3 Tbsp chopped roasted red bell peppers
2 frozen southern-style biscuits
2-4 Tbsp sour cream
1-2 Tbsp finely chopped fresh chives or green onions
Directions:
Directions:
Heat oven to 350º F. Pour soup into small bowl. Stir in onion powder, garlic powder and chilies. Spray inside of 2 ovenproof 2-cup bowls with cooking spray. Pour soup mixture evenly into bowls. Carefully place 2 cheese slices in center on top of soup. Sprinkle 1 Tbsp roasted peppers around cheese. Place biscuits over cheese; spray top of biscuits with cooking spray. Place bowls on cookie sheet; bake 35-40 minutes or until biscuits are golden brown and soup bubbles around the edge. Cool 5 minutes before serving. Serve topped with sour cream, chives/onions, and remaining roasted red peppers.

 

 

 

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