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Prep
20 min.
Cook
23 min.
Yield
6 servings

Chicken Artichoke Pot Pie with Parmesan Biscuits

Ingredients

FILLING

  • 1 tablespoon butter
  • 8 ounces sliced fresh mushrooms
  • 1 (16 oz.) container prepared Alfredo sauce
  • 3 cups cubed cooked chicken
  • 1 (10 oz.) package frozen spinach, thawed and sqeezed dry
  • 1 (14 oz.) can quartered artichoke hearts, drained
  • 1/2 cup sour cream
  • 1/2 teaspoon pepper

TOPPING

  • 1 (7 oz.) package Martha White Extra Rich Buttermilk Biscuits (d/c)
  • 1/3 cup grated Parmesan cheese
  • 1/2 cup milk
  • 2 tablespoons melted butter

Preparation Directions

  1. HEAT oven to 400°F. Melt 1 tbsp. butter in 10-inch cast iron or other ovenproof skillet. Add mushrooms and cook until lightly browned. Stir in Alfredo sauce. Add remaining filling ingredients and stir. Heat over medium-high heat, stirring occasionally, until mixture is hot, about 3 minutes.
  2. COMBINE biscuit mix and Parmesan cheese in small bowl. Add milk and 2 tablespoons butter; stir until soft dough forms. Drop dough by spoonfuls over hot chicken mixture in skillet, making about 12 biscuits.
  3. BAKE 18 to 23 minutes or until biscuits are golden brown.

Nutritional Information Per Serving

Serving Size (1/6), Calories 690 (Calories from Fat 0), Total Fat 47g (Saturated Fat 20g, Trans Fat 0g), Cholesterol 501mg, Sodium 1070mg, Total Carbohydrate 33g (Dietary Fiber 1g, Sugars 5g), Protein 32g; Percent Daily Value*: Vitamin A 8%, Vitamin C 6%, Calcium 30%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.