Cheddary chicken pot pie
Cheddary chicken pot pie
Ingredients/Components
- pkg - 1 oz
- salt - 1/2 tsp
- vegetable oil - 1 Tbsp
- egg - 1 item
- milk, divided - 1 c
- shredded carrots - 1/4 c
- grated Parmesan cheese - 1/4 c
- chopped onion - 1/2 c
- chopped celery - 1/4 c
- 4 oz - 1 c
- cubed cooked chicken - 3 c
- can condensed cream of chicken soup undiluted - 1 3/4
- sliced almonds optional - 1/4 c
- buttermilk complete pancake mix - 1 c
How to make cheddary chicken pot pie:
In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. Cook and stir until mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through. Pour into an ungreased 2-quart baking dish.In a medium bowl, combine the egg, oil and remaining milk. Add the pancake mix and Cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds, if desired. Bake, uncovered, at 375° for 20 to 25 minutes, or until golden brown.
Recipe categories: Casseroles, One Dish meal, Savory pies.
Rating:
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