Upside-Down Chicken Pie

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Upside-Down Chicken Pie
Prep Time
20 min
Cook Time
25 min
Yield
8 servings
Recipe by: Eggland's Best

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

Ingredients

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

Nutrition

Serving Size
1 serving
Calories
259
Fat
15 g
  Saturated Fat
6 g
Cholesterol
103 mg
Sodium
599 mg
Carbohydrates
15 g
Dietary Fiber
1 g
Protein
16 g
Preparation

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 ungreased 13×9-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.

Filed Under: Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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