This recipe has fewer calories without the rich crust, but still a yummy comfort food.

Recipe Summary

prep:
15 mins
cook:
45 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch square baking dish.

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  • Beat eggs together in a bowl. Add hash browns and mix well; season with salt and pepper. Press hash brown mixture into the prepared baking dish.

  • Bake in the preheated oven until crust is lightly browned, about 15 minutes.

  • Mix vegetables, cream of mushroom soup, and chicken together in a bowl and spread over the crust; top with bread crumbs. Drizzle butter over bread crumb layer and season with salt and pepper.

  • Bake in the preheated oven until heated through and bread crumbs are lightly browned, about 30 minutes.

Nutrition Facts

290 calories; protein 14.6g 29% DV; carbohydrates 34g 11% DV; fat 15.9g 25% DV; cholesterol 89.7mg 30% DV; sodium 519.1mg 21% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 4 stars
11/05/2014
Good basic recipe, but after reading reviews decided to season it up on first making. In glass measure cup mixed 1 egg, 1/4 c onion & chive cream cheese and enough milk to bring liquid to 2/3 c. Added liquid to 4 c hash brown, 2 T chives, 4 green onion sliced thin, 1t minced garlic and used 7x11 glass baking dish. Added dash of onion powder & garlic powder to veggies - used equal amounts fresh sliced carrots, celery and frozen green beans, peas, corn & broccoli (total of 16 oz) and lastly about 1/4 c finely chopped frozen spinach. Didn't use bread crumb topping, put extra diced chicken (seasoned well when cooked) on top. Next time will probably added a bit of evaporated milk to the condensed soup just to make it a bit creamier. Family loved it! Read More
(38)

Most helpful critical review

Rating: 3 stars
12/07/2014
This is a decent base recipe but needed a lot of tweaking to work for us. Make sure to season based on what you like. I used cream of chicken soup instead and added probably a cup of milk or more we like it creamy. I also took into account that the potatoes on the bottom would soak up some liquid. I wasnt crazy about the eggs mixed with the potatoes but I liked the top crust. I will change the bottom crust next time. I added garlic salt onion powder and black pepper to the soup mixture. I also only used a 12 oz bag of mixed veggies and it was alot of veggies. My hubby doesn't like veggies and it was too much for him. I'll adjust the veggies next time too. I'm glad I found this for a starting point though. I gave 3 stars because without my tweeks it would have been dry and bland also beacuase if the potato egg mix. Happy cooking y'all! Read More
(7)
42 Ratings
  • 5 star values: 14
  • 4 star values: 15
  • 3 star values: 6
  • 2 star values: 5
  • 1 star values: 2
Rating: 4 stars
11/05/2014
Good basic recipe, but after reading reviews decided to season it up on first making. In glass measure cup mixed 1 egg, 1/4 c onion & chive cream cheese and enough milk to bring liquid to 2/3 c. Added liquid to 4 c hash brown, 2 T chives, 4 green onion sliced thin, 1t minced garlic and used 7x11 glass baking dish. Added dash of onion powder & garlic powder to veggies - used equal amounts fresh sliced carrots, celery and frozen green beans, peas, corn & broccoli (total of 16 oz) and lastly about 1/4 c finely chopped frozen spinach. Didn't use bread crumb topping, put extra diced chicken (seasoned well when cooked) on top. Next time will probably added a bit of evaporated milk to the condensed soup just to make it a bit creamier. Family loved it! Read More
(38)
Rating: 4 stars
11/11/2014
This was a great recipe for my family! We all love pot pies and this will definitely top our monthly menu a few times a year! I did make a couple of minor changes based on the reviews I read. I used a 9x13" dish and added hash brown mix to make up the difference. Also added onion to the mix and a pinch of garlic salt. Added a pinch of rosemary to the chicken while I cooked it. And my fiancé would have been awfully disappointed not to have that flaky crust she loves so much in a pot pie! I omit the breadcrumbs and made a pie crust to top it. Read More
(19)
Rating: 5 stars
09/18/2014
My husband emailed me this recipe. I took the "hint" and made it. We all really liked this dish and had seconds! Due to our personal preference I added minced garlic and onion. Read More
(11)
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Rating: 4 stars
09/29/2016
After reading the reviews I definitely made this my own and it turned out pretty tasty! I only had a 13x9 pan and plenty of hash browns so I needed to adjust. I added a fourth cup of potatoes to the crust with the two eggs and salt/pepper, baked for about 25 minutes then added the filling. Instead of the Cream of Mushroom, I did one can of Cheddar Cheese soup and one can of Cream of Chicken, a whole bag of mixed veggies and two chicken breasts diced, cooked and seasoned with salt/pepper. Mixed it all together added some garlic powder, Italian seasoning and fresh onion. Covered the top with more hash browns back in the oven for 40 min (lightly browned taters). BAM!! Dinner is served and enjoy. Read More
(11)
Rating: 4 stars
03/10/2015
I thought the recipe was missing something. I decided to add some sour cream to the soup and some cheddar cheese. If I make this again I probably would not use cream of mushroom I would add cheddar cheese soup. With the pototoe crust that would definately make a big differance. Instead of breadcrumbs I used buttered crackers chopped up with the butter. I will make it again with my changes one day. Read More
(10)
Rating: 3 stars
12/06/2014
This is a decent base recipe but needed a lot of tweaking to work for us. Make sure to season based on what you like. I used cream of chicken soup instead and added probably a cup of milk or more we like it creamy. I also took into account that the potatoes on the bottom would soak up some liquid. I wasnt crazy about the eggs mixed with the potatoes but I liked the top crust. I will change the bottom crust next time. I added garlic salt onion powder and black pepper to the soup mixture. I also only used a 12 oz bag of mixed veggies and it was alot of veggies. My hubby doesn't like veggies and it was too much for him. I'll adjust the veggies next time too. I'm glad I found this for a starting point though. I gave 3 stars because without my tweeks it would have been dry and bland also beacuase if the potato egg mix. Happy cooking y'all! Read More
(7)
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Rating: 4 stars
03/10/2015
Have been reading comments. Have an idea! Try mixing the hash browns and eggs and then bake a little to form a true "crust". MORE flavor is added less dense and it will not wick all the moisture as quickly!!!:) Read More
(6)
Rating: 5 stars
08/19/2015
Instead of using hash browns I used tater tots since I bought the wrong thing. I also added onion and garlic powder. I substituted the cream of mushroom with cream of chicken. This turned out amazing! So good even my roomate who hates veggies loved it! Read More
(4)
Rating: 3 stars
10/13/2014
This looked like something right up Mr. LTH's alley and it needed a "face" so I decided to give it a whirl. It came together easily but it was quite bland. I was REALLY hungry and ended up heating up leftovers to eat after trying a serving of this. It was just ok; quite bland for my tastes but Mr. LTH deemed it "fine". THANKS for the recipe! Read More
(4)