Upside-Down Chicken Pie
Upside-Down Chicken Pie
Quick-to-mix crust tops a traditional pot pie filling.
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20 min
Prep Time
45 min
Total Time
8
servings Ingredients
Filling
2 cups chopped cooked chicken
12 cup chopped celery
14 cup chopped onion
1 (12-ounce) package frozen vegetable combination (broccoli, carrot and water chestnuts), thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup
14 teaspoon pepper
12 cup shredded Cheddar cheese
Topping
1 cup milk
2 tablespoons Land O Lakes® Butter, melted
1 cup all-purpose flour
14 teaspoon salt
How to make
-
STEP 1
Heat oven to 425°F.
-
STEP 2
Combine all filling ingredients except cheese in 12-inch skillet. Cook over medium-high heat, stirring occasionally, 10-14 minutes or until mixture comes to a boil.
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STEP 3
Combine milk, eggs, and butter in bowl; beat at medium speed 1 minute. Add flour and salt; continue beating until smooth.
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STEP 4
Pour hot chicken mixture into ungreased 13x9-inch (3-quart) baking dish. Top with cheese. Pour topping mixture carefully over cheese. Bake 25-30 minutes or until puffed and lightly browned. Serve immediately.
Tip #1
Pot pies are usually topped with a pastry crust. The batter used for the "crust" of this pot pie is more typically used for popovers, baked in special individual popover pans. When heated, the thin batter creates enough steam to cause the batter to "pop up" and form a puffed topping.
360 Calories
19 Fat (g)
120 Cholesterol (mg)
1010 Sodium (mg)
25 Carbohydrates (g)
2 Dietary Fiber
20 Protein (g)
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