Upside-Down Chicken Pot Pie

Quick-to-mix crust tops a traditional pot pie filling.

Makes 8 servings

Prep time: 20 min
Baking time: 25 min

Ingredients:

• Filling Ingredients:
  • 2 - cups chopped cooked chicken
  • 1/2 - cup chopped celery
  • 1 - package (12-ounce) frozen vegetable combination (broccoli, carrot and water chestnuts), thawed
  • 2 - cans (10 3/4-ounce) condensed cream of chicken soup
  • 1/4 - teaspoon pepper
  • 4 - ounces (1 cup) Deli American Cheese, shredded
• Topping Ingredients:
  • 1 - cup Half & Half
  • 2 - eggs
  • 2 - Tablespoons Butter, melted
  • 1 - cup all-purpose flour
  • 1/4 - teaspoon salt

Directions:

Preheat oven to 425°F.

1. in 12-inch skillet, you want to combine chicken, celery, vegetables, soup, and pepper.
2. Cook over medium-high heat, stirring occasionally, until mixture comes to a boil (10 to 14 minutes).
3. Meanwhile, combine half & half, eggs and butter in small bowl and beat at medium speed 1 minute.
4. Add flour and salt; continue beating until smooth (1 minute).
5. Pour hot chicken mixture into ungreased 13x9-inch (3-quart) baking dish. Top with cheese.
6. Pour topping mixture carefully over cheese.
7. Bake for 25 to 30 minutes or until puffed and lightly browned.
8. Serve immediately.

Alan's Kitchen 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.