Cheddary Chicken Pot Pie
"Yummy! The ultimate comfort food!"
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
-
Filling
- 10 3⁄4 ounces cream of mushroom soup
- 1⁄2 cup milk
- 3 ounces cream cheese, softened
- 1⁄4 cup chopped celery
- 1⁄4 cup shredded carrot
- 1⁄4 cup grated parmesan cheese
- 1⁄2 teaspoon salt
- 3 cups diced cooked chicken
- 10 ounces frozen chopped broccoli, cooked and drained
-
TOPPING
- 1 egg
- 1⁄2 cup milk
- 1 tablespoon vegetable oil
- 1 cup buttermilk baking mix (Bisquick)
- 1 cup shredded cheddar cheese
- 1⁄2 cup sliced almonds (optional)
directions
- In a large saucepan, combine soup, milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt.
- Cook and stir until mixture is hot and cream cheese is melted.
- Stir in the chicken and broccoli.
- Heat through.
- Pour into an ungreased 2 quart baking dish (8x8).
- In a bowl, combine the egg, oil and milk.
- Add the baking mix and 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.
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Reviews
-
Comfort food at it's best - got the seal of approval from the whole family. I used cream of chicken soup instead of mushroom and ditched the broccoli (no one likes it !) and used peas instead. Easy to put together - a real winner !
Tweaks
-
Comfort food at it's best - got the seal of approval from the whole family. I used cream of chicken soup instead of mushroom and ditched the broccoli (no one likes it !) and used peas instead. Easy to put together - a real winner !
RECIPE SUBMITTED BY
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