Golden Chicken Potpie Recipe photo by Taste of Home
Golden Chicken Potpie
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 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
Ingredients
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4 cups cubed cooked chicken
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4 cups frozen cubed hash brown potatoes, thawed
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1 package (16 ounces) frozen mixed vegetables, thawed and drained
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1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
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1 can (10-1/2 ounces) condensed cream of onion soup, undiluted
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1 cup whole milk
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1 cup sour cream
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2 tablespoons all-purpose flour
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon garlic powder
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2 sheets refrigerated pie crust
Directions
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1.
Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates.
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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.
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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