Description
A comforting and nostalgic chicken pot pie filled with tender chicken, mixed vegetables, and a creamy sauce topped with pancake batter.
Ingredients
- 20 ounces cooked boneless, skinless chicken breast
- 2 cups canned or frozen mixed vegetables (296g)
- 10.5 ounce can cream of chicken soup (98% fat-free)
- 1 cup 2% milk
- 2 teaspoons dried minced onions (or 1 tsp. onion powder)
- 1 teaspoon poultry seasoning
- 1 cup Kodiak Cakes Power Cakes pancake mix (106g)
- 1 large egg
- 1 cup water
- 2 teaspoons dried parsley
- Salt & pepper to taste
Instructions
- Preheat the oven to 350 degrees and arrange oven-safe containers on a cookie sheet. Spray lightly with cooking spray.
- Combine the chicken, frozen vegetables, cream of chicken soup, milk, dried onions, poultry seasoning, salt, and pepper in a large mixing bowl.
- Evenly distribute this filling into the five prepared containers, about 1 cup in each.
- Mix together the pancake mix, egg, water, dried parsley, salt, and pepper until smooth in another bowl.
- Pour the pancake batter evenly on top of the filling, about 1/3 cup in each container.
- Bake for 45-50 minutes, until the top turns golden brown.
- Remove from the oven and let cool. Cover and store in the refrigerator for up to five days.
Notes
Let the chicken cool completely before chopping for best moisture and tenderness. Consider using rotisserie chicken to save prep time.
