Golden Chicken Pot Pie

Contributed By: Parker


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


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 to 40 minutes.

Helpful Hints:

Five Star Recipe
TOTAL TIME: Prep: 20 min. Bake: 35 min.
YIELD: 2 pot pies (6 servings each).
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 to 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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