Cheddary Chicken Pot Pie

Name: Cheddary Chicken Pot Pie
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 serving(s)
Ingredients: 1 (10 ounce) can condensed cream of chicken soup, undiluted; 1 cup milk, divided; 1/2 cup chopped onion; 1 (3 ounce) package cream cheese, softened; 1/4 cup shredded carrot; 1/4 cup grated parmesan cheese; 1/2 teaspoon salt; 3 cups cubed cooked chicken; 1 (10 ounce) package frozen vegetables, cooked, drained; 1 egg; 1 tablespoon vegetable oil; 1 cup buttermilk pancake mix; 1 cup shredded sharp cheddar cheese; 1/4 cup sliced almonds

Submitted by RecipeNut

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Ready In:: 40mins
Ingredients:: 14
Serves:: 6

ingredients

1 (10 ounce) can condensed cream of chicken soup, undiluted
1 cup milk, divided
¹⁄₂ cup chopped onion
1 (3 ounce) package cream cheese, softened
¹⁄₄ cup shredded carrot
¹⁄₄ cup grated parmesan cheese
¹⁄₂ teaspoon salt
3 cups cubed cooked chicken
1 (10 ounce) package frozen vegetables, cooked, drained
1 egg
1 tablespoon vegetable oil
1 cup buttermilk pancake mix
1 cup shredded sharp cheddar cheese
¹⁄₄ cup sliced almonds

directions

In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt.
Cook and stir until the mixture is hot and cream cheese is melted.
Stir in the chicken and vegetables; 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.
Bake, uncovered, at 375F for 20-25 minutes or until golden brown.