- 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 (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-1/2 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 (14.10 ounces) refrigerated pie pastry
- Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates.
- Roll out pastry sheets to fit top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake until golden brown, 35-40 minutes.
- 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 until golden brown or until heated through and a thermometer inserted in center reads 165°, 50-55 minutes longer. Yield: 2 potpies (6 servings each).
Reviews forGolden Chicken Potpie
"Super easy and not too heavy or greasy. I used 1% milk and light sour cream. I think adding a bit of celery next time would be perfect. Served with pickled beets, it was very satisfying."
"This was a hit on National "Pi Day!" I did, however, make a couple changes. I omitted the hash browns and used cream of chicken soup, as I couldn't find cream of onion soup in the store. For the chicken, I used a cooked rotisserie chicken, that I shredded and cut into cubes. Also, I replaced the sour cream with vanilla yogurt. Delicious! Will make this again!"
"This was a big hit with my husband and son. I also used shredded has browns. I could not find cream of onion soup anywhere. I've never seen it in an grocery store ever. So I used cream of mushroom and saut?ed an half onion in a little olive oil, drained the oil and added it to the mixture. I think more veggies would be good too. All in all a great recipe."
"Made this last night, and it was a winner!! I didn't have cubed hash browns so I used regular hash browns- no cream of onion soup (didn't even know they made that! LOL} so used 1 can cream of chicken and 1 can cream of mushroom. Didn't have the frozen mixed veggies, but I did have a bag of of mixed asparagus, corn, green beans that worked just fine. Also, used a lot more seasonings as that is what my family likes! The only suggestion was that there could have been more veggies- I just had a small bag! Will definitely be making this again!"
"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."