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Golden Chicken Pot Pies Recipe

Golden Chicken Pot Pies Recipe

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. YIELD: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


  • 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).

Nutritional Facts

1 serving equals 415 calories, 19 g fat (8 g saturated fat), 69 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 3 g fiber, 20 g protein.