This is a print preview of "Cheddary Chicken Potpie" recipe.

Cheddary Chicken Potpie Recipe
by Global Cookbook

Cheddary Chicken Potpie
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  Servings: 6

Ingredients

  • 1 can Condensed cream of chicken soup, undiluted
  • 1 c. Lowfat milk, divided
  • 1/2 c. Minced onion
  • 1 pkt (3 ounce) cream cheese, softened
  • 1/4 c. Shredded carrots
  • 1/4 c. Grated parmesan cheese
  • 1/2 tsp Salt
  • 3 c. Cubed cooked chicken
  • 1 pkt (10 ounce) frzn vegetables (any type), cooked,liquid removed
  • 1 x Egg
  • 1 Tbsp. Vegetable oil
  • 1 c. Buttermilk complete pancake mix
  • 1 c. (4 ounce) shredded sharp cheddar cheese
  • 1/4 c. Sliced almonds

Directions

  1. In a large saucepan, combine soup, 1/2 c. of lowfat milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir till the mix is warm and cream cheese is melted. Stir in the chicken and vegetables; heat through. Pour into an ungreased 2-quart. baking dish. In a medium bowl, combine the egg, oil and remaining lowfat milk. Add in the pancake mix and cheddar cheese; blend well. Spoon over warm chicken mix. Sprinkle with almonds.
  2. Bake, uncovered, at 375F for 20-25 min or possibly till golden.
  3. YIELD: 6 servings