cheddary chicken potpie

Name: Cheddary Chicken Potpie
Yield: 6
Ingredients: 1 can(s) cream of chicken soup; 1 cup(s) milk, divided; 1/2 cup(s) chopped onion; 3 ounce(s) cream cheese softened; 1/4 cup(s) shredded carrots; 1/4 cup(s) grated parmesan cheese; 1/2 teaspoon(s) salt; 3 cup(s) cooked chicken, diced; 1 package(s) frozen vegetable mix; 1 - egg; 1 tablespoon(s) vegetable oil; 1 cup(s) buttermilk complete pancake mix; 1 cup(s) shredded sharp cheddar cheese; 1/4 cup(s) almonds, sliced

11 Pinches

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yield 6 serving(s)

Ingredients

1 can cream of chicken soup
1 cup milk, divided
1/2 cup chopped onion
3 ounces cream cheese softened
1/4 cup shredded carrots
1/4 cup grated parmesan cheese
1/2 teaspoon salt
3 cups cooked chicken, diced
1 package frozen vegetable mix
1 - egg
1 tablespoon vegetable oil
1 cup buttermilk complete pancake mix
1 cup shredded sharp cheddar cheese
1/4 cup almonds, sliced

How To Make cheddary chicken potpie

Step 1

In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, parmesan cheese and salt.

Step 2

Cook and stir until the mixture is hot and cream cheese is melted.
Step 3

Stir in the chicken and vegetables; heat through.
Step 4

Pour into an ungreased 2 quart baking dish.
Step 5

In a medium bowl, combine the egg, oil and remaining milk.
Step 6

Add the pancake mix and cheddar cheese; blend well.
Step 7

Spoon over hot chicken mixture.
Step 8

Sprinkle with almonds.
Step 9

Bake, uncovered, at 375 for 20-25 minutes or until golden brown.
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