Old-Fashioned Chicken Pot Pie
Not only does this version of a classic comfort food taste great, it's easier to make because the pastry topping is spooned on. The sliced almonds add crunch and a lovely finishing touch.
1 (10.75-ounce) can cream of chicken soup
1/2 cup milk
1/2 cup chopped onion
1 (3-ounce) package cream cheese, softened and cubed
1/4 cup (about 1 ounce) freshly grated Parmesan cheese
1/4 cup chopped celery
1/4 cup shredded carrot
3 cups cubed cooked chicken
1 (10-ounce) package frozen cut broccoli, cooked and drained
1 cup packaged complete buttermilk pancake mix
1 cup (4 ounces) shredded sharp cheddar cheese
1 large egg, lightly beaten
1/2 cup milk
1 tablespoon vegetable oil
1/4 cup sliced almonds
- Preheat the oven to 375°F (190°C).
- For the Filling: In a large saucepan, combine the soup, milk, onions, cheeses, celery, and carrot. Cook and stir until the mixture is hot and the cream cheese is melted. Stir in the chicken and broccoli and, heat through. Pour into an ungreased 2-quart casserole.
- For the Pastry: In a medium mixing bowl, combine the pancake mix and the shredded cheddar cheese. In a small mixing bowl, stir together the egg, milk, and oil. Add to the pancake mix; stir until well-combined. Spoon the pastry mixture over the hot chicken mixture. Sprinkle with the nuts.
- Bake for 20 to 25 minutes or until the topping is golden brown and the chicken mixture is bubbly around the edges.
Makes 6 servings.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.