Cheddary Chicken Pot Pie

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 6
• 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

Recipe

• 1 in a large saucepan, combine soup, 1/2 cup of milk, onion, cream cheese, carrots, parmesan cheese and salt.
• 2 cook and stir until the mixture is hot and cream cheese is melted.
• 3 stir in the chicken and vegetables; heat through.
• 4 pour into an ungreased 2-qt baking dish.
• 5 in a medium bowl, combine the egg, oil and remaining milk.
• 6 add the pancake mix and cheddar cheese; blend well.
• 7 spoon over hot chicken mixture.
• 8 sprinkle with almonds.
• 9 bake, uncovered, at 375f for 20-25 minutes or until golden brown.