Cheddary Chicken Pot Pie

chicken, broccoli, buttermilk baking, cheese, cream cheese, milk, almonds, egg, celery, carrot, cream

Ingredients

Filling10 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
TOPPING1 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 for Cheddary Chicken Pot Pie Recipe

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.

Read the full directions on Food.com