Golden Chicken Pot Pies Recipe
- 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 whole 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).
1 each: 415 calories, 19g fat (8g saturated fat), 69mg cholesterol, 706mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 20g protein.
Reviews for Golden Chicken Pot Pies
"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."
"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."
"Not much flavor and stayed with the exact recipe."
"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."
"Very good. I made it as is and it was great. I wouldn't change a thing!"
"made it just like it was but only made half of it, one pot pie. it was awesome. Great thick inside nice crispy outside."
"What are cubed hash brown potatoes? Are they like Tater Tots?"
"So tasty. Great comfort food. This has become a family favorite."
"My husband really thought this was a keeper. I've tried a couple others where the filling was "pasty" but this had a good texture."
"My husband loved this. I didn't have onion soup so I used cream of mushroom and added some sauteed onion. Also didn't have frozen hashbrowns, so just cubed and boiled some potatoes (skin on). Easy and tasty."
"So easy to make and very delicious!"
"My husband LOVES this recipe! When some people at his office needed a meal prepared for them, we sent them one of the potpies and since then everyone in the office has either requested the recipe or that I make them one, as well."
"i used cream of mushroom & onion since i couldn't find cream of onion. LOVED it! have made it 3 times now - will keep making this one, very very good."
"quick and easy and the family went back for seconds. I substituted cream of celery as my grocery store didn't carry cream of onion.I felt it needed a little more seasoning and a little more sauce. I'll probably decrease the amount of veggies and meat next time, and taste test the sauce before baking to ensure it's well seasoned."