While my sisters and I were growing up, my mom always stocked frozen pot pies in the fridge for emergency last-minute meals. I can still almost taste the steaming hot, creamy vegetables and cubed chicken as it burned the first layer of skin off my mouth. Mmm, delicious! I thought I would make up some homemade Hash Browns Pot Pies that I could freeze and quickly heat up for my boys (who’s stomachs are seemingly endless)!
Get Real
I am a working mother of two kids who often finds herself with only a few minutes to get dinner on the table before my husband comes home with my boys. He usually takes them to their after school activities so that I can relax just a bit while working on dinner and dancing in the kitchen. (Wait…I’m not the only one that does that, right?) Sometimes I pull out complex recipes that use endless ingredients and hours to cook and sometimes I just heat up leftovers. (I’m all about balance, baby!) These Hash Browns Pot Pies are perfect for our meal rotation!
I Love Potatoes!
In an effort to cut back on pastry dough usage (the struggle is real!), I swapped out a dough crust for cheesy hash browns and the pot pies turned out delicious. I used a few shortcuts while making these and it saved tons of time in prep! Thanks to Hungry Jack, the potatoes for the crust were ready in just a matter of minutes. Next time I’m totally going to try either their cheesy variety or the new Hungry Jack Black Pepper and Onions Hash Browns!
Feed or Freeze?
Since I was photographing this recipe, we actually ate these right away for dinner but I’d love to just freeze them the next time. All I’d have to do is pop these pies in the oven for 40 minutes at 375 degrees and then enjoy. Sounds like heaven to this occasionally frazzled, over-worked mom!
Quick & Easy
Hope you guys find this recipe helpful when looking for ways to get dinner on the table quickly! Find out more about Hungry Jack on their While my sisters and I were growing up, we always had a stash of frozen pot pies in the fridge for emergency last-minute meals. I can still almost taste the steaming hot, creamy vegetables and cubed chicken as it burned the first layer of skin off my mouth. Mmm, delicious! I thought I would make up some homemade Hash Browns Pot Pies that I could freeze and quickly heat up for my boys (who’s stomachs are seemingly endless)!
Get Real
I am a working mother of two kids who often finds herself with only a few minutes to get dinner on the table before my husband comes home with my boys. He usually takes them to their after school activities so that I can relax just a bit while working on dinner and dancing in the kitchen. (Wait…I’m not the only one that does that, right?) Sometimes I pull out complex recipes that use endless ingredients and hours to cook and sometimes I just heat up leftovers. (I’m all about balance, baby!) These Hash Browns Pot Pies are perfect for our meal rotation!
I Love Potatoes!
In an effort to cut back on pastry dough usage (the struggle is real!), I swapped out a dough crust for cheesy hash browns and the pot pies turned out delicious. I used a few shortcuts while making these and it saved tons of time in prep! Thanks to Hungry Jack, the potatoes for the crust were ready in just a matter of minutes. Next time I’m totally going to try either their cheesy variety or the new Hungry Jack Black Pepper and Onions Hash Browns! Feed or Freeze? Since I was photographing this recipe, we actually ate these for dinner but I’d love to just freeze them all the next time.” target=”_blank” rel=”nofollow”>website where you can also use their store locator. While you’re there, enter the Hungry Jack Hashbrowns for Dinner Contest (5/6 – 6/19) for a chance to win a grand prize trip to a NASCAR race!
Hash Browns Pot Pies
Ingredients
Hash Brown Crust
- 4 cups Hungry Jack hash browns
- 5 tbsp butter melted
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 cup cheddar cheese shredded
Filling
- 1/3 cup butter
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp celery salt
- 2 cups broth vegetable or chicken
- protein chopped (chicken or vegetarian substitute)
- vegetable medley cooked
Instructions
Hash Brown Crust
- Preheat oven to 400 degrees.
- Mix the re-hydrated hash browns, butter, salt, and pepper.
- Spray a jumbo muffin tin with non-stick spray and press 3 cups of the hash browns into the sides.
- Cook for 15 minutes or until browned.
- Mix 1 cup of shredded cheese with the remaining cup of hash browns and set aside.
Filling
- Melt butter in a medium sized pot over low heat.
- Slowly add in flour and whisk until incorporated.
- Add broth and seasonings, stir until thicken.
- Remove from heat and stir in vegetables and protein.
- Fill hash brown crusts with about 1/2 cup of filling.
- Top with cheesy hash brown mixture.
- You can either freeze at this point or cook for an additional 20 minutes to serve.
- Reheat frozen pot pies at 375 for 40 minutes.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.
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