Upside-Down Chicken Pie

Filling Ingredients:
2 cups chopped cooked chicken
1/2 cup chopped celery
1 (16-ounce) package frozen vegetable combination (broccoli, carrot
and water chestnuts), thawed
2 (10 3/4-ounce) cans condensed cream of chicken soup
1/4 teaspoon pepper
4 ounces (1 cup) LAND O LAKES® Deli American Cheese, shredded

Topping Ingredients:
1 cup milk
2 eggs
2 tablespoons LAND O LAKES® Butter, melted
1 cup all-purpose flour
1/4 teaspoon salt
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 (6 to 8 minutes).
Meanwhile, combine milk, eggs and butter in small mixer bowl; beat at
medium speed 1 minute. Add flour and salt; continue beating until
smooth (1 minute).
Pour hot chicken mixture into ungreased 13x9-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.
Makes 8 servings.

TIP: 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,
baked in special individual popover pans. When heated, the thin batter
creates enough steam to cause the batter to "pop up" and form a puffed
topping.

Nutrition Facts (1 serving)
Calories: 340
Fat: 15 g
Cholesterol: 115 mg
Sodium: 980 mg
Carbohydrates: 28 g
Dietary Fiber: 3 g
Protein: 22 g


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