Cheddary Chicken Potpie

Tastes like chicken!

Popular and versatile, chicken is a low-fat alternative to red meat. It can be found in a multitude of cuisines, takes well to a variety of spices and is economical. Readers submitted their favorite chicken recipes and we supplemented with a few favorites of our own.

Cheddary Chicken Potpie

Course Main Dish
Servings 6


  • 1 10-ounce can cream of chicken soup undiluted
  • 1 cup milk divided
  • 1/2 cup onion chopped
  • 3 ounces cream cheese softened
  • 1/4 cup celery chopped
  • 1/4 cup carrots shredded
  • 1/4 cup Parmesan cheese grated
  • 1/2 teaspoon salt
  • 3 cups cooked chicken cubed
  • 1 10-ounce frozen chopped broccoli cooked and drained
  • 1 egg
  • 1 tablespoon vegetable oil
  • 1 cup Bisquick
  • 1 cup sharp cheddar cheese shredded
  • 1/4 cup sliced almonds optional


  • Preheat oven to 375 F.
  • In large saucepan, combine soup, 1/2 cup milk, onion, cream cheese, celery, carrots, Parmesan cheese and salt. Cook and stir until mixture is hot and cream cheese is melted.
  • Stir in the chicken and broccoli; heat through.
  • Pour into an ungreased 2-quart baking dish.
  • In a medium bowl, combine egg, oil and remaining milk. Add Bisquick and cheddar cheese and blend well.
  • Spoon over hot chicken mixture. Sprinkle with almonds if desired. Bake uncovered for 20-25 minutes or until golden brown


Nutrition information: 416 calories; 22.3g fat; 783mg sodium; 19.9g carbohydrates; 34.2g protein.