Pie Recipes
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
- Heat oven to 375 degrees F.
- 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.
- Pastry: In a medium mixing bowl, combine the pancake mix and the shredded cheddar.
- 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.
Notes
Recipe and photo used with permission from:
Dairy Farmers of Wisconsin