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Hashbrown- Filled Chicken Pot Pie

A creamy chicken pot pie filled with roasted chicken, diced vegetable medley, and a creamy gravy thickened with hashbrowns, and baked with a buttery crust.

Yield: 1 6in Cast Iron Pan

INSTRUCTIONS

  • 1. Place pie down in the bottom of a 6in cast iron pan.
  • 2. Fill with roasted chicken, vegetables, and hash brown gravy.
  • 3. Top with pie dough.
  • 4. Cut around edge of pan.
  • 5. Crimp edges of dough.
  • 6. Butter brush top and poke holes in pie.
  • 7. Bake in oven for 25 minutes at 375F.

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