Pot pies are usually topped with a pastry crust. The batter used for the “crust” of this pot pie is more typically used for popovers. When heated, the thin batter creates enough steam to cause the batter to “pop up” and form a puffed topping. Simple & really good! I like to sprinkle Parmesan cheese over the top crust when it comes out of the oven. This is great served with a tossed green salad & Garlic Bread.
2 cups chopped cooked chicken
Rotisserie chicken is very good in this
1 (12-ounce) package frozen vegetable combination
(Ex: broccoli, carrot and cauliflower),thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup
1/4 teaspoon pepper
1 (12-ounce) package frozen vegetable combination
(Ex: broccoli, carrot and cauliflower),thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup
1/4 teaspoon pepper
1/2 tsp. Onion Powder
1 1/2 cups Cheddar Cheese, shredded
Topping Ingredients:
1 cup Half & Half
2 eggs
2tablespoons Butter, melted
1 cup all-purpose flour
2 eggs
2tablespoons Butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
DIRECTIONS:
Heat oven to 425°F. Combine all filling ingredients except cheese in 12-inch skillet. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil (10 to 14 minutes). Meanwhile, combine half & half, eggs and butter in small bowl; beat at medium speed 1 minute. Add flour and salt; continue beating until smooth (1 minute). Pour hot chicken mixture into ungreased 13×9-inch (3-quart) baking dish. Top with cheese. Pour topping mixture carefully over cheese. Bake for 25 to 30 minutes or until puffed and lightly browned. Serve immediately.