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.
1 can (10 3/4 ounces) cream of chicken soup
1/2 cup milk
1/2 cup chopped onion
1 package (3 ounces) 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 package (10 ounces) frozen cut broccoli, cooked and drained
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 cooking oil
1/4 cup sliced almonds
Heat oven to 375 degrees F. For 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 pastry: In a medium mixing bowl, combine the pancake mix and the shredded
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.