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Cheesy Chicken Pot Pie

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“Why did the chicken cross Highway 99? To join up with the dairy cows and almonds on the other side to create this tasty recipe.”
READY IN:
1hr
SERVES:
6
UNITS:
US

Ingredients Nutrition

  • 1 (10 1/4 ounce) can cream of chicken soup
  • 1 cup milk, divided
  • 1 onion, chopped
  • 1 (3 ounce) package cream cheese, cut up
  • 12 cup chopped celery
  • 12 cup shredded carrot
  • 14 cup grated parmesan cheese
  • 3 cups cooked chicken or 3 cups turkey, cut into bite-sized pieces
  • 1 (10 ounce) package frozen chopped broccoli, thawed and drained
  • 1 cup buttermilk pancake mix
  • 1 cup shredded cheddar cheese
  • 1 egg, beaten
  • 1 tablespoon canola oil
  • 12 cup sliced almonds

Directions

  1. Combine soup, 1/2 cup milk, onion, cream cheese, celery, carrot, and Parmesan cheese in saucepan; cook, stirring, until hot and cheese is melted.
  2. Stir in chicken and broccoli; pour into ungreased 2-quart casserole.
  3. Combine the pancake mix and cheddar cheese.
  4. Beat egg, remaining 1/2 cup milk, and oil; stir into pancake mixture until well combined.
  5. Spoon over hot chicken mixture; sprinkle with almonds.
  6. Bake at 375 degrees for 20 to 30 minutes until top is golden brown.

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