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Cheddary Chicken Potpie Recipe

Cheddary Chicken Potpie Recipe photo by Taste of Home

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This is comforting chicken dish that features a medley of flavorful cheeses. Some days I make it in the morning so I can just pop it in the oven for dinner of have my husband start it baking if I'm not home. —Vicki Raatz, Waterloo, Wisconsin

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Cheddary Chicken Potpie Recipe

Prep: 20 min. Bake: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk, divided
1/2 cup chopped onion
1 package (3 ounces) cream cheese, softened
1/4 cup chopped celery
1/4 cup shredded carrots
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
3 cups cubed cooked chicken
3 cups frozen chopped broccoli, cooked and drained
1 egg
1 tablespoon canola oil
1 cup buttermilk complete pancake mix
1 cup (4 ounces) shredded sharp cheddar cheese
1/4 cup sliced almonds, optional

Directions

In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and broccoli; heat through. Pour into an ungreased 2-qt. 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 20-25 minutes or until golden brown. Yield: 6 servings.

Nutritional Facts 1 serving (1 cup) equals 463 calories, 25 g fat (11 g saturated fat), 146 mg cholesterol, 1,231 mg sodium, 27 g carbohydrate, 3 g fiber, 33 g protein.

Originally published as Cheddary Chicken Potpie in Taste of Home June/July 1994, p33

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Cheddary Chicken Potpie

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Reviewed on May. 25, 2012 by kshea

good for weeknights!

Reviewed on Jan. 11, 2010 by RD2Cook

This is a keeper! It uses many items I have on hand, so it didn't cost much to put together. The pancake mix topping turns into a fluffy biscuit, which makes it a great stick-to-your-ribs, hearty dish!

Reviewed on Dec. 09, 2009 by jennifer1973

I have been looking for a good pot pie recipe and this is a winner. I used turkey instead of the chicken and cauliflower instead of the broccoli and it turned out very good. I like the fact it is so interchangeable. My family liked this recipe and have requested I keep this one.