Upside-Down Chicken Pie

Upside-Down Chicken Pie

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

20 min. prep time
8 servings
656 Ratings



2 cups chopped cooked chicken
1/2 cup chopped celery
1/4 cup chopped onion
1 (12-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
1/2 cup shredded Cheddar cheese


1 cup milk
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, 10-14 minutes or until mixture comes to a boil.

Combine milk, eggs and butter in bowl; beat at medium speed 1 minute. Add flour and salt; continue beating until smooth.

Pour hot chicken mixture into ungreased 13x9-inch (3-quart) baking dish. Top with cheese. Pour topping mixture carefully over cheese. Bake 25-30 minutes or until puffed and lightly browned. Serve immediately.

Recipe 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: 360

Fat: 19g

Cholesterol: 120mg

Sodium: 1010mg

Carbohydrates: 25g

Dietary Fiber: 2g

Protein: 20g

Recipe #11775©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

A big hit with all the guys; the cheddar cheese was a nice touch. This might become my go-to chicken pot pie recipe.
Very easy to make and tastes wonderful. Instead of condensed soup, which is very salty, I used 1 can of soup and 1 can of gravy. Leftover portions were even better. Will definitely make again (and again, and again).
add potatoes, wonderful
This one is easy and delicious. I really look for those 5 star ratings when looking for recipes to try and this one did not disappoint. It was a big hit for the whole family and we will be having it again soon!
Wonderful comfort food!!! I even shared with my parents and a friend at work. Everyone loved it.
I use cream of mushroom soup instead of the cream of chicken and add a clove of minced garlic to the filling. It turns out great. I've made this several times and it tastes just as good reheated the next day.

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