Menu Ideas
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 PanINGREDIENTS
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2 eaPie Dough Par Baked
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1 Cup(s)Roasted Chicken
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0.5 Cup(s)Frozen Vegetable Medley
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1.5 Cup(s)Hashbrown Gravy
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1 Tbsp(s)Butter
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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