Cheddary Chicken Pot Pie

chicken, vegetables, soup, buttermilk, milk, cheese, cream cheese, onion, egg, carrot, almonds

Ingredients

1 (10 ounce) can condensed cream of chicken soup, undiluted
1 cup milk, divided
1/2 cup chopped onion
1 (3 ounce) package cream cheese, softened
1/4 cup shredded carrot
1/4 cup grated parmesan cheese
1/2 teaspoon salt
3 cups cubed cooked chicken
1 (10 ounce) package frozen vegetables, cooked, drained
1 egg
1 tablespoon vegetable oil
1 cup buttermilk pancake mix
1 cup shredded sharp cheddar cheese
1/4 cup sliced almonds

Directions for Cheddary Chicken Pot Pie Recipe

In a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt.
Cook and stir until the mixture is hot and cream cheese is melted.
Stir in the chicken and vegetables; heat through.
Pour into an ungreased 2-qt baking dish.
In a medium bowl, combine the egg, oil and remaining milk.
Add the pancake mix and cheddar cheese; blend well.
Spoon over hot chicken mixture.
Sprinkle with almonds.
Bake, uncovered, at 375F for 20-25 minutes or until golden brown.

Read the full directions on Food.com