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Cheddary Chicken Potpie

 Cheddary Chicken Potpie
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
6 ServingsPrep: 20 min. Bake: 20 min.


  • 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


  • 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

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Cheddary Chicken Potpie (continued)

Directions (continued)

  • 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.