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Hash Browns Pot Pies
An easy recipe that freezes nicely!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Dinner
Cuisine:
American
Servings:
6
Author:
Vanessa Brady
Ingredients
Hash Brown Crust
4
cups
Hungry Jack hash browns
5
tbsp
butter
melted
½
tsp
salt
¼
tsp
pepper
1
cup
cheddar cheese
shredded
Filling
⅓
cup
butter
⅓
cup
flour
½
tsp
salt
¼
tsp
black pepper
¼
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.