Prepare to revolutionize your comfort food game with the ultimate mashup that will make your taste buds dance! 🔥 Imagine a classic chicken pot pie, but with a crispy, golden hashbrown twist that transforms an ordinary dinner into an extraordinary culinary experience. This Cheesy Chicken Pot Pie with Hashbrown Crust isn't just a meal—it's a creamy, crunchy, cheesy adventure that will have your family begging for seconds and your dinner guests asking for the recipe. Get ready to become the kitchen hero who takes comfort food to a whole new level of deliciousness!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 bag frozen hashbrowns (30 oz)
- 2 cups cooked chicken, diced
- 1 cup cheddar cheese, shredded
- 1 cup cream of chicken soup
- 1 cup milk
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish with cooking spray or butter.
- Thaw the frozen hashbrowns at room temperature for about 10 minutes. Pat the hashbrowns dry with paper towels to remove excess moisture, which ensures a crispier crust.
- In a large mixing bowl, combine the diced cooked chicken, cream of chicken soup, milk, onion powder, salt, and pepper. Mix thoroughly until all ingredients are well incorporated.
- Spread half of the hashbrowns evenly across the bottom of the prepared baking dish, creating a uniform base layer.
- Pour the chicken mixture over the hashbrown layer, spreading it carefully to ensure even distribution.
- Sprinkle the shredded cheddar cheese evenly over the chicken mixture.
- Top the cheese layer with the remaining hashbrowns, creating a complete crust that covers the entire dish.
- Bake in the preheated oven for 40-45 minutes, or until the hashbrown crust is golden brown and crispy, and the filling is bubbling.
- Remove from the oven and let the pot pie rest for 10 minutes before serving to allow the filling to set.
- Serve hot, cutting into 6 equal portions, and enjoy your Cheesy Chicken Pot Pie with Hashbrown Crust.
Tips
- 🥔 Pro Cooking Tips for the Perfect Hashbrown Pot Pie: • Pat those hashbrowns SUPER dry to achieve maximum crispiness • Use pre-cooked chicken to save time (rotisserie chicken works perfectly) • For extra flavor, consider adding some dried herbs like thyme or parsley to the chicken mixture • Let the pot pie rest for exactly 10 minutes after baking to help the filling set and make cutting easier • Check the crust around 35 minutes to prevent over-browning—every oven is slightly different • For a golden, more glossy top crust, brush the top hashbrowns with a little melted butter before baking • Serve with a fresh side salad to balance the richness of the pot pie
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 22g
Fat: 22g
Saturated Fat: 8g
Cholesterol: 70mg
