Cheddary Chicken Potpie Recipe
Cheddary Chicken Potpie Recipe photo by Taste of Home

Cheddary Chicken Potpie Recipe

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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
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6 servings


  • 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

Nutritional Facts

1 serving (1 cup) equals 463 calories, 25 g fat (11 g saturated fat), 146 mg cholesterol, 1231 mg sodium, 27 g carbohydrate, 3 g fiber, 33 g protein.


  1. 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.
  2. 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.
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 Mar. 1, 2015

"Yum. Kids really liked it. I love the addition of the broccoli. I cook the onions and carrots a little first - used finely diced carrots instead of shredded and added more."

Reviewed Oct. 17, 2014

"Wonderful but I had to add some potatoes. So I bought some diced hash brown potatoes and added them with the rest of the mixture and I also melted half a stick of butter in the dish then poured it all in there and baked. Simply maaaaavelous!! Thanks!"

Reviewed Sep. 13, 2013

"The flavor was good but it turned out a little dry for me. The use of the buttermilk pancake mix was great for the topping. It added a nice flavor and texture to compliment the filling."

Reviewed May. 25, 2012

"good for weeknights!"

Reviewed Jan. 11, 2010

"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!"

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