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.
- Time: 75 min
- Servings: 6
Source: Bob Evans Farms
Ingredients
- Ounces Bob Evans Original Mashed Potatoes
- Ounces shredded Cheddar cheese divided
- ⁄2 Cup panko breadcrumbs
- Egg yolk
- Tablespoons butter melted and divided
- ⁄2 Pound boneless, skinless chicken breasts cubed
- Ounce can cream of chicken soup
- ⁄4 Cup sour cream
- ⁄4 Cup milk
- Ounces frozen mixed vegetables thawed
- Teaspoon onion powder
- Teaspoon garlic powder