Chicken Pot Pie Filling 2 Ways

I made this double batch of chicken pot pie filling and used it for two dishes, Traditional Chicken Pot Pie and Cheesy Hash Brown Casserole.

Pot Pie Filling

Ingredients:

2 cups diced peeled potatoes

2/3 cup chopped onion

1 cup butter, cubed

1 cup all-purpose flour

1-3/4 teaspoons salt

1 teaspoon dried thyme

3/4 teaspoon pepper

3 cups chicken broth

1-1/2 cups milk

4 cups cubed cooked chicken

2 cups frozen peas and carrots mix

1 cup frozen corn

Directions:

1.     Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.

2.     In a large skillet, sauté onion in butter until tender. Stir in the flour, salt, thyme and pepper until blended. Gradually stir in broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the chicken, peas and carrots, corn, and potatoes; remove from the heat.

3.     Divide mixture in ½ and use it for the pot pie and hash browns.

Traditional Chicken Pot Pie

Serves 4 to 6

Ingredients:

Pastry for one double-crust pies (9 inches)

2 cups chicken pot pie filling

Directions:

1.     Line one 9-in. pie pan with bottom pastry. Fill with chicken mixture. Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry.

2.     Bake potpie at 425° for 35-40 minutes or until crust is lightly browned. Let stand for 15 minutes before cutting. 

Cheesy Hash Brown Casserole

Serves 6

Ingredients:

2 lbs. frozen hash brown potatoes

1 cup chopped onions

2 cups chicken pot pie filling

1 pint sour cream

1/2 stick butter melted

8 oz. bag of sharp cheddar cheese

Directions:

1.     Mix together, spread in 9x13 pan (I spray mine with pam first)

2.     Bake at 350°, uncovered, for 1 hour or until golden brown.