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Cheesy Chicken Pot Pie with Hashbrown Crust

Danelle
  • 60 minutes
  • Serves 8

INGREDIENTS

2

cartons Hungry Jack Original Hashbrowns

3 tbsp

butter, melted

1/3 cup

butter

1/2 cup

diced onion

1/3 cup

flour

2 cups

chicken broth

1 cup

heavy cream

4 cups

cooked, shredded chicken

2 cups

frozen vegetables, thawed (peas, carrots, corn, etc.)

1 cup

shredded cheddar cheese

1 tsp

dried thyme

Salt and pepper,

2 tbsp

grated Parmesan cheese

2 tbsp

chopped fresh parsley