Shortcut chicken pot pie
A hearty chicken pie recipe with a twist
Difficulty Level: easy
Ingredients
- -1-2 packs of pancake/batter mix (and water/egg as required by the mix)
- -1 can of cream of chicken soup (i like using chicken, leek and potato but plain chicken will be fine)
- -Cubed cooked chicken (any kind of chicken chunks is fine, e.g. the packs of ready cooked chunky sandwich chicken, or chunk chicken yourself, can be substituted for tofu or quorn for veggies)
- -Your choice of veggies whether they be fresh, or cooked from frozen (broccoli, carrot, celery, cauliflower, onion, etc.)
- -1 cup of milk
- -1 cup of grated cheese (or more if you so desire)
- -1 egg
- -Cooking oil
Instructions
FILLING: In large saucepan, add soup, 1/2 cup milk, onion, celery, and carrots. Cook and stir until mixture is hot. Stir in chicken, broccoli and other veggies. Heat through. Pour into ungreased 2 quart baking dish (pyrex bowl, biggish one).
TOPPING: Preheat oven to gas 6. Make pancake mix as per packet and add in a whisked egg and the other half cup of milk. Add a teaspoon of oil. Stir well. Spoon topping over chicken mixture. Sprinkle with grated cheese. Bake for 25-30 minutes at gas 6 until topping is golden brown and chicken mixture is bubbly around the edges. Serves 6-8.
NOTES- You can use one pancake mix, but I like to use 2 for a thicker crust, so adjust the pancake mix recipe as desired.
-Nice when served with roast potatoes, new potatoes or roast parsnips, but my boyfriend and I mostly eat the pie by itself since its loaded with veg.
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