Old-Fashioned Chicken Pot Pie

Buttermilk pancake mix and cheddar cheese topped with almonds make the crust on this delightful old-fashioned chicken pot pie. The filling is a mixture of three cheeses, chicken, onion, celery, carrot, broccoli and cream of chicken soup.

Yield: 8 servings

Ingredients

Filling

• 1 (10 3/4 ounce) can cream of chicken soup
• 1/2 cup milk
• 1/2 cup chopped onion
• 1 (3 ounce) package Wisconsin cream cheese, softened and cubed
• 1/4 cup (about 1 ounce) freshly grated Wisconsin 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

Pastry

• 1 cup packaged complete buttermilk pancake mix
• 1 cup (4 ounces) Wisconsin sharp cheddar cheese, shredded
• 1 egg, lightly beaten
• 1/2 cup milk
• 1 tablespoon vegetable oil
• 1/4 cup sliced almonds

Instructions

1. Heat oven to 375 degrees F.
2. 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.
3. Stir in the chicken and broccoli and, heat through. Pour into an ungreased 2-quart casserole.
4. Pastry: In a medium mixing bowl, combine the pancake mix and the shredded cheddar.
5. In a small mixing bowl, stir together the egg, milk, and oil.
6. Add to the pancake mix; stir until well-combined.
7. Spoon the pastry mixture over the hot chicken mixture.
8. Sprinkle with the nuts.
9. Bake for 20 to 25 minutes or until the topping is golden brown and the chicken mixture is bubbly around the edges.

Notes

Recipe and photo used with permission from: Dairy Farmers of Wisconsin