Upside-Down Chicken Pie

Recipe by: Eggland's Best

Instead of a pastry crust, try using this popover style crust for your pot pie!

Make This Recipe

Filling:

2 cups chopped cooked chicken

¹/₂ cup chopped celery

¹/₄ 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

¹/₄ teaspoon pepper

¹/₂ cup shredded Cheddar cheese

Topping:

1 cup milk

2 Eggland's Best Eggs (large)

2 tablespoons Land O Lakes® Butter, melted

1 cup all-purpose flour

¹/₄ teaspoon salt

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Heat oven to 425°F.
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.
Combine milk, eggs and butter in bowl; beat at medium speed 1 minute.
Add flour and salt; continue beating until smooth.
Pour hot chicken mixture into an 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.