Cheddary Chicken Potpie

Ingredients

1 package condensed cream of chicken
240 ml milk
60 gr onion
85 ml cream cheese
32 gr carrots
20 gr parmesan cheese
1 gr salt
425 gr cubed chicken
170 gr vegetables
1 egg
16 ml vegetable oil
240 ml buttermilk complete pancake
32 gr almonds

Instructions

In a large saucepan, combine soup, half cup of milk, onion, cream cheese, carrots, Parmesan cheese and salt. Cook and stir until the mixture is hot and cream cheese is melted. Stir in the chicken and vegetables; heat through. Pour into an ungreased 2 litre baking dish. In a medium bowl, combin e the egg, oil and remaining milk. Add the pancake mix and cheddar cheese; blend well. Spoon over hot chicken mixture. Sprinkle with almonds. Bake, uncovered, at 190ºC for 20-25 minutes or until golden brown.

YIELD: 6 servings