Cheesy Cheddar Chicken Pot Pie: Comfort Food Perfection

Cheddary Chicken Pot Pie Recipe 🥧

Overview:

Sink your teeth into the warm, comforting embrace of our Cheddary Chicken Pot Pie! This recipe is a delightful twist on a classic favorite, marrying tender chicken, vibrant veggies, and a rich, cheesy sauce, all encased in a flaky crust. Perfect for a cozy family dinner or a potluck with friends, it’s sure to be a crowd-pleaser every time!

Ingredients:

• 1 can (10-3/4 ounces) condensed cream of chicken soup
• 1/2 cup + 1 tablespoon milk, divided
• 1 small onion, chopped
• 1/2 cup cream cheese, softened
• 1 carrot, diced
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 3 cups cooked chicken, diced
• 1 cup mixed vegetables (such as peas, carrots, and corn)
• 1 egg
• 1 tablespoon vegetable oil
• 1 cup pancake mix
• 1 cup shredded sharp cheddar cheese
• Sliced almonds for garnish

Instructions:

1. Preheat: Preheat your oven to 375°F (190°C).

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2. Prepare Filling: In a large saucepan, combine the condensed cream of chicken soup, 1/2 cup of milk, chopped onion, softened cream cheese, diced carrots, grated Parmesan cheese, and salt. Cook and stir over medium heat until the mixture is hot and the cream cheese is melted, creating a creamy base for your pot pie filling.

3. Incorporate Chicken and Veggies: Stir in the diced chicken and mixed vegetables, ensuring they are evenly distributed throughout the creamy sauce. Heat the mixture through until everything is warmed.

4. Transfer to Baking Dish: Pour the hot chicken and vegetable mixture into an ungreased 2-quart baking dish, spreading it out evenly to create a smooth surface.

5. Prepare Topping: In a medium bowl, beat the egg with the vegetable oil and remaining tablespoon of milk until well combined. Add the pancake mix and shredded sharp cheddar cheese, blending everything together until you have a thick, luscious topping for your pot pie.

6. Add Topping: Spoon the cheddar cheese and pancake mix topping over the hot chicken mixture in the baking dish, spreading it out to cover the entire surface evenly.

7. Garnish and Bake: Sprinkle sliced almonds over the top of the pie for an added crunch and visual appeal. Place the baking dish, uncovered, in the preheated oven.

8. Bake to Perfection: Bake the Cheddary Chicken Pot Pie at 375°F (190°C) for 20-25 minutes, or until the crust is beautifully golden brown and the filling is bubbling with deliciousness.

9. Serve and Enjoy: Remove the pot pie from the oven and let it cool slightly before serving. Slice into generous portions and savor the comforting flavors of this homemade delight with your loved ones.

Nutritional Information (Per Serving):

• Calories: 437.5
• Fat: 26.6g
  • Saturated Fat: 11.2g
• Cholesterol: 133mg
• Sodium: 920mg
• Carbohydrates: 18.7g
  • Fiber: 2.9g
  • Sugar: 1.8g
• Protein: 31.2g

Recipe Notes:

• Feel free to customize the vegetable mix according to your preferences or what you have on hand. Peas, corn, green beans, or diced potatoes would all be fantastic additions!
• For a time-saving option, you can use leftover cooked chicken or rotisserie chicken.
• Serve this pot pie with a side salad or some crusty bread for a well-rounded meal.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave for a quick and satisfying meal.

Indulge in the irresistible allure of our Cheddary Chicken Pot Pie, a hearty dish that promises to warm your soul and fill your belly with joy. Whether it’s a weeknight dinner or a special occasion, this recipe is guaranteed to become a family favorite in no time!