Description
A comforting and hearty chicken pot pie with a rich, creamy filling and a golden, buttery crust. This easy recipe is perfect for using up leftover chicken and is great for family dinners or special weekend meals.
Ingredients
- 4 cups cooked chicken, cubed or shredded
- 4 cups frozen hash brown potatoes (cubed), thawed
- 1 (16‑oz) package frozen mixed vegetables (peas, carrots, corn, green beans), thawed and drained
- 1 can (10.5 oz) condensed cream of chicken soup, undiluted
- 1 can (10.5 oz) condensed cream of onion soup, undiluted
- 1 cup sour cream
- 1 cup whole milk
- 2 tablespoons all‑purpose flour
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon garlic powder
- 1 (14.1 oz) package refrigerated pie pastry (two crusts)
- 1 large egg
- 1 teaspoon cold water
Instructions
- Preheat the oven to 400°F (≈ 200°C).
- In a large bowl, combine the cooked chicken, thawed hash browns, and thawed mixed vegetables.
- In a medium bowl, whisk together the cream of chicken soup, cream of onion soup, sour cream, milk, flour, salt, pepper, and garlic powder until smooth.
- Pour the soup mixture over the chicken-vegetable mix and stir to combine thoroughly.
- Divide the filling between two 9-inch deep-dish pie plates or similar baking dishes.
- Roll out the pie pastry to fit each dish. Cover the fillings with the crusts, trim excess, and crimp the edges to seal. Cut slits in the tops for steam to escape.
- Mix the egg with 1 teaspoon of cold water and brush over the crusts for a golden finish.
- Bake for 35 to 40 minutes, or until the crusts are golden brown and the filling is bubbly.
- Let rest for 10 to 15 minutes before serving to allow the filling to set.
Notes
- You can add herbs like thyme and parsley for extra flavor.
- Swap vegetables or use fresh ones based on preference.
- For a dairy-free option, use plant-based sour cream and milk.
- To freeze, assemble unbaked and freeze for up to 2 months.
- Reheat covered in foil at 350°F for 15–20 minutes, then uncover for 5–10 minutes more.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: 410
- Sugar: 4g
- Sodium: 690mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 75mg
