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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
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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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.
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