Southwestern Chicken Biscuit Pot Pie

This recipe comes from the Pillsbury Cooking For Two newsletter. It sounds pretty easy to make and I am sure you can increase the recipe to feed more people. You could even make it more of a challenge by making your own soup instead of using canned soup.

Southwestern Chicken Biscuit Pot Pie

Ingredients:

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

1 package (3 oz) diced cooked chicken (2/3 cup)

2 oz monterey jack cheese, cut into 4 slices

3 tablespoons chopped roasted red bell peppers (from jar)

1 Pillsbury Grands frozen Southern Style Biscuits

2 to 4 tablespoons sour cream

1 to 2 tablespoons finely chopped fresh chives or green onions

Directions:

Heat oven to 350 degrees Fahrenheit. Pour soup into 2 cup measuring cup or bowl. Stir in onion powder, garlic powder and ground chipotle chiles. 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.