4 C Southern style hash browns
2 C diced cooked chicken
16 oz bag mixed frozen vegetables
½ medium onion, diced
2 cans cream of chicken soup
1 C milk
1 tsp lemon pepper
Pinch of cumin
1 ready made pie crust
Preheat the oven to 350F. Combine the ingredients in a large casserole dish.
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| I used frozen peas and carrots and the end of a bag of stir-fry vegetables. The peas and carrots worked better. |
Top with pie crust, making several slits in the crust.
Bake at 350F for 50-60 minutes, until bubbly and the
crust is browned.
 |
| I bought a round crust and had to make it a rectangle. Things didn't turn out beautifully. |
For food safety and quality purposes, this product must
be cooked to a minimum internal temperature of 165F prior to eating, without
overcooking.
 |
| Served in all its veggie-filled glory. |
My Rating: 3/5 "I should preface this by saying that I'm not really a pot pie person, but I make them occasionally because my partner is a pot pie fiend. This one is bland, and I could have handled more chicken in all of the vegetables. If you get a nice crust, though, it's still a satsifying dinner."
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