Chicken Pot Pie with Potato Crust
No one will leave the table hungry when this bubbly chicken pot pie is on the menu. It swaps a traditional crust for a potato one, making it extra comforting.
Prep Time:
20 min
Cook Time:
55 min
Servings:
6
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Ingredients
- 24 Ounces Bob Evans Original Mashed Potatoes
- 8 Ounces shredded Cheddar cheese divided
- 1⁄2 Cup panko breadcrumbs
- 1 Egg yolk
- 4 Tablespoons butter melted and divided
- 1 1⁄2 Pound boneless, skinless chicken breasts cubed
- 10.5 Ounce can cream of chicken soup
- 1⁄4 Cup sour cream
- 1⁄4 Cup milk
- 12 Ounces frozen mixed vegetables thawed
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
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Bob Evans Original Mashed PotatoesInstructions
- Preheat the oven to 400F.
- Stir together Bob Evans® potatoes, 1 cup cheese, breadcrumbs, and egg yolk in a bowl until blended.
- Spread potato mixture in bottom and up sides of a lighty greased 9-inch deep-dish pie plate.
- Brush potatoes with 2 Tbsp melted butter and bake 25 minutes or until edges are lightly browned.
- Meanwhile, cook chicken in remaining 2 Tbsp melted butter in a large skillet over medium heat until done.
- Stir in soup, sour cream, milk, vegetables, onion powder, and garlic powder.
- Pour over mashed potato crust.
- Bake 20 minutes.
- Sprinkle with remaining cheese, and bake 10 minutes longer.
- Garnish with fresh parsley leaves, if on hand.
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