Easiest Chicken Potpies

I love Potpies. They are the perfect cold weather dish. This one from tasteofhome.com is especially good with loads of veggies, creamy filling, and a nice flaky crust. Plus this recipe has instructions for baking one and freezing one for later!

And....its really easy! You only need one large mixing bowl and there is no chopping veggies or making crust from scratch involved. Now, that makes a winning recipe for me.

Did I mention this works very well with leftover turkey? Another reason this is a good choice this time of year.

So lets make some potpies....  First assemble ingredients.

By using the cube style hashbrowns. instead of the grated type, you get nice little cubes of potatoes without the peeling and chopping. Yes, I'm afraid this is made with cream soups. I know many of you don't like to use them but it does make for a very simple and tasty dish. BTW, the only reason you see the name brand soups here is because they were on sale for less than the store brand.

Mix everything except the pie crusts together in a large mixing bowl. (Thaw potatoes and veggies first)

Pour into two pie plates (deep dish).

Roll out the prepared piecrust. Note: let the refrigerated crusts come to room temperature first.

Seal and flute edges of crusts. Cut a few ventilation slits.

Bake, cool, and enjoy!


  • 4 cups cubed cooked chicken (or turkey)
  • 4 cups frozen cubed hash brown potatoes, thawed
  • 1 package (16 ounces) frozen mixed vegetables, thawed and drained
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
  • 1 cup 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 (15 ounces) refrigerated pie pastry


  • In a large bowl, combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates. Roll out pastry to fit the top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
  • Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 400° for 35-40 minutes or until golden brown.
  • To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil and bake 50-55 minutes longer or until golden brown. Yield: 2 potpies (6 servings each).
Nutritional Facts1 serving equals 415 calories, 19 g fat (8 g saturated fat), 69 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 3 g fiber, 20 g protein.

See original recipe here...

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