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Cheddar Chicken Pot Pie




Source of Recipe


Taste of Home


List of Ingredients




1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

1 cup milk, divided

1/2 cup onion, chopped

1 package (3 ounces) cream cheese, softened

1/2 cup shredded carrots

1/4 cup grated Parmesan cheese

1/2 tsp. salt

3 cups cubed cooked chicken

2 cups broccoli florets

1 egg

1 tbsp. oil

1 cup buttermilk complete pancake mix

1 cup shredded Cheddar cheese

1/4 cup sliced almonds



1. In a large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir over medium-high heat until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through.

2. Pour into an ungreased 2-quart oblong baking dish.

3. In a medium mixing bowl, combine the egg, oil and remaining milk. Add the pancake mix and Cheddar cheese; blend well. Spread over hot chicken mixture. Sprinkle with almonds.

4. Bake, uncovered, at 375º for 20 to 25 minutes or until golden brown. Yield: 6 servings.




Recipe