SOUTHWESTERN CHICKEN-BISCUIT POT PIE
1 can (about 2 cups) ready-to-serve Southwestern-style chicken soup
1/2 cup frozen extra-sweet whole corn
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle chiles
1 (3 ounce) package (about 2/3 cup) cooked chicken, diced
2 ounces Monterrey Jack cheese, cut into 4 pieces
3 tablespoons chopped, roasted red bell peppers, divided use
2 frozen Southern-style biscuits
1 to 2 tablespoons finely chopped fresh chives or green onions, for garnish
Sour cream, for garnish
Heat oven to 350 degrees F.
Pour soup into medium-size mixing bowl. Stir in onion and garlic powder and ground chipotle chiles. Set aside.
Spray inside 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 into each bowl. Carefully place 2 pieces of cheese in the center of each bowl on top of the soup. Sprinkle 1 tablespoon roasted peppers evenly around cheese in each. Place 1 biscuit over cheese in each bowl then spray biscuits with cooking spray.
Place bowls on cooking sheet and bake in preheated oven for 35 to 45 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving.
Top with sour cream, chives and remaining roasted peppers.
Makes 2 servings
From: Diane Leigh Kerekes, Sapulpa, OK
Source: Pillsbury Bake-Off Winners: 100 Top Recipes from the 42nd Pillsbury Bake-Off Contest by the editors of Pillsbury
1 can (about 2 cups) ready-to-serve Southwestern-style chicken soup
1/2 cup frozen extra-sweet whole corn
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle chiles
1 (3 ounce) package (about 2/3 cup) cooked chicken, diced
2 ounces Monterrey Jack cheese, cut into 4 pieces
3 tablespoons chopped, roasted red bell peppers, divided use
2 frozen Southern-style biscuits
1 to 2 tablespoons finely chopped fresh chives or green onions, for garnish
Sour cream, for garnish
Heat oven to 350 degrees F.
Pour soup into medium-size mixing bowl. Stir in onion and garlic powder and ground chipotle chiles. Set aside.
Spray inside 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 into each bowl. Carefully place 2 pieces of cheese in the center of each bowl on top of the soup. Sprinkle 1 tablespoon roasted peppers evenly around cheese in each. Place 1 biscuit over cheese in each bowl then spray biscuits with cooking spray.
Place bowls on cooking sheet and bake in preheated oven for 35 to 45 minutes or until biscuits are golden brown and soup bubbles around edges. Cool 5 minutes before serving.
Top with sour cream, chives and remaining roasted peppers.
Makes 2 servings
From: Diane Leigh Kerekes, Sapulpa, OK
Source: Pillsbury Bake-Off Winners: 100 Top Recipes from the 42nd Pillsbury Bake-Off Contest by the editors of Pillsbury
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