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Golden Chicken Potpie

Total Time

Prep: 20 min. Bake: 35 min.

Makes

2 potpies (6 servings each)

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
Golden Chicken Potpie Recipe photo by Taste of Home
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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 (10-1/2 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

Directions

  1. Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates.
  2. 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.
  3. 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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