Cheddary Chicken Pot Pie

Cheddary Chicken Potpie #spon #cansgetyoucooking

Disclosure: I am being compensated for this post by the Cans Get You Cooking Campaign as part of the Mom It Forward Blogger Network.  I was paid for my time but it did not influence my opinion of cooking with canned foods.  All stories and recipes are my own.

Over the years I’ve come to find recipes that fit my family better than others.  I usually qualify them as recipes {basically} everyone will eat, they are easy, and they contain ingredients I have on hand on any given day.  You can guarantee that it changes with the seasons.  I’m usually not in the mood for roast turkey in the summer nor am I in the mood for a juicy burger in the winter {but don’t quote me on it – I do have atypical moments}.

Cheddary Chicken Potpie-3

While I usually reach for local and fresh ingredients in the summer I rely heavily on the my “cantry” in the winter months.  

Cantry 1-3

Not only do I try to limit my trips to the store due to weather and my tendency to buy stuff not on my list but after the holidays I’m so worn out.  All I want to do is enjoy the last few days off with my family and avoid the New Year’s Eve shopping crowds.

Cheddary Chicken Potpie

To avoid the huge temptation of ordering pizza or take out I have comforting and quick recipes such as this Cheddary Chicken Pot Pie on hand to feed my family.  I also love to have S&W tomato sauce in my cantry to make a big batch of Slow Cooker Sloppy Joes  and Bush’s refried beans to make my all time favorite, Crisp Bean Burritos.  Having a well stocked cantry makes getting dinner on the table easy.

Along with these recipes be sure to check out the Cans Get You Cooking Facebook pagePinterest Boards, and YouTube Page for more great ideas!

Cheddary Chicken Potpie


  • 2 large chicken breasts, cooked and cut into 1" cubes
  • 1/2 cup chopped onion
  • 1/4 cup chopped celery
  • 1/2 cup carrots, sliced
  • 3 oz cream cheese
  • 1/2 cup milk
  • 1/4 cup grated parmesan cheese
  • 1 can cream of chicken soup
  • 1/2 teaspoon salt
  • 10 oz broccoli, cooked
  • Topping
  • 1 large egg
  • 1 cup pancake mix
  • 1/2 cup milk
  • 1 tablespoon oil
  • 1 cup cheddar cheese, grated


  1. Preheat a skillet over medium heat and add a teaspoon of oil. Add the onion, celery, and carrots. Cook for two minutes just so they start to warm up and soften just a bit.
  2. Stir in the soup, milk, cream cheese, and parmesan cheese, and salt. Cook until it becomes creamy and smooth.
  3. Fold in the chicken and broccoli.
  4. Pour into an ungreased 2 quart baking dish.
  5. Preheat oven to 375°
  6. In a medium bowl combine the pancake mix, egg, milk, oil, and cheese. Stir until incorporated. Spread over the creamy chicken mixture.
  7. Bake for 20-25 minutes until golden on top. Serve immediately.


  1. Nutmeg Nanny says:

    This pot pie is perfect! All that cheddar is reeling me in :)

  2. Dorothy says:

    Sounds yummy. Do you cook the chicken first?

  3. Pam says:

    I made this when my children were little and they loved it. My daughters now make if for their own families. Absolutely wonderful food.

  4. The Suzzzz says:

    Hello freezer meals! Now if only I can make time to make and freeze them for quick dinners.

  5. Lauren says:

    Love the cute individual portions! Somehow, my family thinks everything tastes better that way :)

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