Chicken Pot Pie with Potato Crust Recipe | Bob Evans
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.
Ingredients
- 24 Ounces Bob Evans Original Mashed Potatoes
- 8 Ounces shredded Cheddar cheese divided
- 1⁄2 Cup panko breadcrumbs
- 1 Egg yolk
- 4 Tablespoons butter melted and divided
- 1 1⁄2 Pound boneless, skinless chicken breasts cubed
- 10.5 Ounce can cream of chicken soup
- 1⁄4 Cup sour cream
- 1⁄4 Cup milk
- 12 Ounces frozen mixed vegetables thawed
- 1 Teaspoon onion powder
- 1 Teaspoon garlic powder
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