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Cheesy Chicken Pot Pie with Hashbrown Crust
Ingredients
  • subheading: For the crust:
  • 2 cartons Hungry Jack Original Hashbrowns
  • 3 tablespoons butter, melted
  • subheading: For the filling:
  • ⅓ cup butter
  • ½ cup diced onion
  • ⅓ cup flour
  • 2 cups chicken broth
  • 1 cup heavy cream
  • 4 cups cooked, shredded chicken
  • 2 to 3 cups frozen vegetables, thawed (peas, carrots, corn, etc.)
  • 1 cup shredded cheddar cheese
  • 1 teaspoon dried thyme
  • Salt and pepper, to taste
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley
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