Upside-Down Chicken Pie

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Photo of Upside-Down Chicken Pie
Prep Time
20 min
Cook Time
25 min
Yield
8 servings
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Instead of a pastry crust, try using this popover style crust for your pot pie!

Ingredients

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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

Preparation

  1. Heat oven to 425°F.
  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.
  3. Combine milk, eggs and butter in bowl; beat at medium speed 1 minute.
  4. Add flour and salt; continue beating until smooth.
  5. Pour hot chicken mixture into an ungreased 13x9-inch (3-quart) baking dish. Top with cheese.
  6. Pour topping mixture carefully over cheese.
  7. Bake 25-30 minutes or until puffed and lightly browned. Serve immediately.

Nutrition

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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Information per Serving
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

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