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      Title: Cheddary Chicken Potpie
 Categories: chicken, poultry
      Yield: 6 servings

      1 cn Condensed cream of chicken
           -soup; undiluted
      1 c  Milk; divided
    1/2 c  chopped onion
      1 pk Cream cheese (3 oz);
           -softened
    1/4 c  Carrots; shredded
    1/4 c  Parmesan cheese; grated
    1/2 ts Salt
      3 c  Cooked chicken; cubed
      1 pk Frozen vegetables (10 oz)
           -any type; cooked, drained
      1    Egg
      1 tb Vegetable oil
      1 c  Buttermilk complete pancake
           -mix
      1 c  Sharp Cheddar cheese (4 oz);
           - shredded
    1/4 c  Almonds; sliced

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

  Contributor: Vicki Raatz

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