Golden Chicken Pot Pies Recipe
Golden Chicken Pot Pies Recipe photo by Taste of Home

Golden Chicken Pot Pies Recipe

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The golden crust and creamy sauce make this veggie-packed pie a sure hit. The frozen version works extremely well in this mild and comforting family favorite. —Taste of Home Test Kitchen
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 12 servings


  • 4 cups cubed cooked chicken
  • 4 cups frozen cubed hash brown potatoes, thawed
  • 1 package (16 ounces) frozen mixed vegetables, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
  • 1 cup milk
  • 1 cup (8 ounces) sour cream
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1 package (15 ounces) refrigerated pie pastry

Nutritional Facts

1 each: 415 calories, 19g fat (8g saturated fat), 69mg cholesterol, 706mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 20g protein


  1. Preheat oven to 400°. In a large bowl, combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates. Roll out pastry to fit the top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
  2. Bake 35-40 minutes or until golden brown. Freeze option: Cover and freeze unbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350° remove foil and bake 50-55 minutes longer or until golden brown, or until heated through and a thermometer inserted in center reads 165°. Yield: 2 potpies (6 servings each).
Originally published as Chicken Potpies in Simple & Delicious March/April 2008, p19

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Reviewed Jun. 23, 2016

"I made this recently for a friend and her family. She is enduring chemo treatments and I thought it would be helpful for them to have one for now and one for another day. Since both pies were a gift, I did not try them but my friends family loved it and her daughter asked for the recipe. No complaints. The one I baked smelled wonderful. Paired with a garden salad they said it was a great meal."

Reviewed Jan. 19, 2015

"This may use packaged ingredients, but it's still much better than any store bought potpie I've tried. I just used normal hash browns in one pie and no potatoes in the other because of a potato allergy."

Reviewed Jan. 23, 2014

"Not much flavor and stayed with the exact recipe."

Reviewed Jul. 7, 2013

"Only made one pie and just used cream of chicken soup. Came out great."

Reviewed Jun. 11, 2013

"This was really good, but we could only eat 1/2. I put the other half of filling in the freezer for later, it wasn't near as good."

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