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Chicken Potato Pie


This delicious and homey pie that uses frozen hash brown potatoes and precooked chicken is ready for the oven in minutes.

Prep Time: 25 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 10 minutes

Yield: 6 servings


  • 8 cups frozen southern hash brown potatoes, thawed and drained
  • 2 (10-ounce) cans cream of chicken soup
  • 1 (13-ounce) can evaporated milk
  • 2-3 cups cubed cooked chicken
  • 1 (16-ounce) bag mixed frozen vegetables
  • 1 teaspoon lemon pepper
  • 1-1/2 cups shredded Swiss cheese
  • 1 pie crust pastry, rolled out to fit casserole top


Preheat oven to 375 degrees. In a large saucepan, combine soup and milk and mix with wire whisk. Heat over medium heat until blended. Add potatoes, chicken, vegetables, lemon pepper, and cheese. Pour this mixture into 3-quart casserole dish.

Top hot mixture with pie crust, sealing and fluting edges. Cut several slits in crust to vent. Bake at 375 degrees for 45-55 minutes, until filling is bubbly and crust is browned.

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