Chicken Pot Pie Casserole

By á-4133

Ingredients

• Filling
• 5 carrots - chopped
• 1 cup frozen peas
• 1 cup frozen corn
• 5 potatoes - chopped
• 2 lbs chopped chicken
• 2 cans cream of chicken soup
• 1 1/2 cups milk
• 1/2 cup Aunt Jemima complete pancake mix
• 1/2 tsp pepper
• 1/2 tsp thyme
• Topping
• 2 cups water
• 1/2 tsp thyme
• 1/2 tsp pepper
• 2 cups Aunt Jemima complete pancake mix

Preparation

Step 1

Boil chicken, carrots and potatoes for 10 minutes and drain

Place chicken, carrots and potatoes in a large skillet with peas and corn. In a medium bowl whisk together soup, milk, pepper, thyme and 1/2 cup pancake mix. Add mixture to skillet and cook all for 5 minutes until bubbly. Pour into greased casserole dish.

Wisk together topping ingredients and pour over top of casserole dish.

Bake 35 minutes at 400 degrees.