Upside-Down Chicken Pie

• 2 cup 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 eggland's best eggs (large)
• 2 tablespoon land o lakes® butter, melted
• 1 cup all-purpose flour
• 1/4 teaspoon salt

1. Heat oven to 425°F.
2. Combine all filling ingredients except cheese in 12-inch skillet.
3. Cook over medium-high heat, stirring occasionally, 10-14 minutes or until mixture comes to a boil.
4. Combine milk, eggs and butter in bowl; beat at medium speed 1 minute.
5. Add flour and salt; continue beating until smooth.
6. Pour hot chicken mixture into an ungreased 13x9-inch (3-quart) baking dish.
7. Top with cheese.
8. Pour topping mixture carefully over cheese.
9. Bake 25-30 minutes or until puffed and lightly browned.
10. Serve immediately.