Happy Tasty Tuesday! Hope you are surviving these winter storms dumping all over the US. I don’t know about you, but I’m ready for spring. We’ve been itching to go to Amish Country the past few weekends, but Mother Nature keeps tossing us a curveball. This week’s blog post contains a recipe for a yummy Cheddar Chicken Pot Pie. I got this recipe from the “Harmony Hollow Recipes” cookbook. Definitely a perfect dish for a cold winter’s night!
Here’s the recipe if you’d like to try it…
Cheddar Chicken Pot Pie, Sadie Stoltzfoos, page 89, “Harmony Hollow Recipes”
1 can cream of chicken soup
1/2 c. milk
1/2 c. chopped onions (optional)
3 oz. cream cheese, softened
1/4 c. chopped celery
1/4 c. shredded carrots
1/4 c. parmesan cheese
1/2 tsp. salt
3 c. cooked & cubed chicken
In a large bowl, combine soup, milk, and the next 6 ingredients. Cook and stir until mixture is hot and cream cheese is melted. Stir in chicken and peas, heat through. Pour into an ungreased 2-quart casserole dish.
1 Tbsp. Wesson oil
1/2 c. milk
1 c. buttermilk or pancake mix (I use Bisquick)
1 c. shredded cheddar cheese
Mix egg, oil and milk. Add the pancake mix and cheddar cheese and blend well. Spoon over hot chicken mixture. Bake uncovered at 375 degrees for 20-25 minutes. Serves: 6 people
I used Bisquick for our topping as Sadie suggested, but next time will try the pancake mix, because the Bisquick made the topping very thick and took away from the chicken mixture underneath.
This was a really good and hearty casserole and one I will fix again. We both enjoyed it, and there was plenty left for lunch leftovers too.
\I’d love to hear if you give this recipe a try. It’s pretty much just a different take on a regular pot pie. So if you like a chicken pot pie with the pie crust topping, you’ll probably enjoy this.
Have a great day and stay safe and warm.