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Cheddary Chicken Potpie

Total Time

Prep: 20 min. Bake: 20 min.


6 servings

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


  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup milk, divided
  • 1/2 cup chopped onion
  • 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 large egg
  • 1 tablespoon canola oil
  • 1 cup buttermilk complete pancake mix
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sliced almonds, optional


  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.

Nutrition Facts

1 cup: 463 calories, 25g fat (11g saturated fat), 146mg cholesterol, 1231mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 33g protein.

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