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Golden Chicken Pot Pies

 Golden Chicken Pot Pies
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
12 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 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

Directions

  • 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.
  • Bake 35-40 minutes or until golden brown.
  • Yield: 2 potpies (6 servings each).
Nutritional Facts: 1 serving equals 415 calories,

2 of 2

Golden Chicken Pot Pies (continued)

Nutritional Facts: 19 g fat (8 g saturated fat), 69 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 3 g fiber, 20 g protein.