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Golden Chicken Potpie

The golden crust and creamy sauce make this veggie-packed pie a surefire hit. Mild and comforting, the family favorite has convenient freezer instructions for a night when there's no time for prep. —Taste of Home Test Kitchen
  • Total Time
    Prep: 20 min. Bake: 35 min.
  • Makes
    2 potpies (6 servings each)


  • 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 sour cream
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 2 sheets refrigerated pie crust


  • Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates.
  • Roll out crusts 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.
Nutrition Facts
1 serving: 415 calories, 19g fat (8g saturated fat), 69mg cholesterol, 706mg sodium, 39g carbohydrate (5g sugars, 3g fiber), 20g protein.
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Average Rating:
  • SColson132
    Mar 4, 2020

    Altered this recipe to suit my tastes. First of all, I left off the crust, and prepared the recipe as a stew. Since I am diabetic, I substituted frozen riced cauliflower for the potatoes. I also used low fat milk and sour cream, as well as canned mixed vegetables, and substituted shrimp for the chicken (which I don't care for). All in all, it turned out really good!

  • Sherry
    Oct 2, 2019

    What could I add to this to make this less bland? I made it one time and we really liked it, but it needs something. My husband added spiced mustard to his and said it helped some.

  • Debglass11
    May 11, 2019

    We really loved this! I halved the recipe to only make one pie. After reading some of the reviews, I added additional salt and freshly ground pepper, and threw some shredded cheddar cheese into the mix for added flavor. This is a dense pie, very creamy, and I like that you can vary the soups or frozen vegetables based on what you have on hand. Will definitely make this one again!

  • jkcoach98
    Apr 18, 2019

    I thought this was lacking flavor. It was too bland for my family.

  • christine1216
    Feb 17, 2019

    I made this and its good, but i had to use more salt. I made just one pie, cut the ingreidents in half, because i wanted to make sure i like it. Next time i will make two, freeze the another for another day.

  • Justjane27
    Dec 2, 2018

    This is t really a review more of a question. What are cubed hash brown potatoes? Hash browns are shredded potatoes. I never seen them in cubes. Does it mean tater tots?

  • NH-rescue
    Nov 29, 2018

    Couldn't find a can of cream of onion, but a can of cream of mushroom or another of chicken makes a good substitute. I'm not a fan of packaged hash browns, but a diced potato and some seasoning can be used instead. Fry it up a little before adding to make sure the potato is cooked through. Likewise, fresh steamed vegetables can be substituted for the frozen ones. Good way to use up cooked chicken!

  • Kim
    Oct 30, 2018

    No comment left

  • Nancecooking
    Apr 15, 2018

    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.

  • Remenec
    Mar 23, 2018

    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!