Cheddary Chicken Potpie

45 minutes Prep: 20 minutes Cook: 25 minutes

329 calories per serving view nutrition facts

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1	can	soup, cream of chicken
1	cup	milk
1/2	cup	onion	chopped
1	package	cream cheese
1/4	cup	carrots	shredded
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/2	teaspoon	salt
3	cups	chicken	cubed, cooked
1	package	vegetables	cooked
1	each	egg
1	tablespoon	vegetable oil
1	cup	buttermilk pancake mix
1	cup	cheddar cheese, very old, sharp
1/4	cup	almonds	sliced

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, combin e 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 375 degrees F for 20-25 minutes or until golden brown.

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Serving Size 282g

Amount per Serving

Calories 329 60% of calories from fat