Chicken Pot Pie with Hashbrown Crust

Check out this incredibly non-traditional chicken pot pie! Actually, the filling is pretty classic - seared chicken, tender egg noodles and sweet vegetables in a savory gravy. What's not traditional is the hash brown top! The hot and crispy potatoes partner perfectly with the chicken-noodle filling (tender filling, crunchy crust...). Oh, and, the hash browns are baked (not pan-fried), so this comforting meal is healthy too.

Another differentiator: traditional chicken pot pie is finished in the oven - baked with a crust on top. The top is often a buttery pie crust or mashed potatoes of some sort. In this recipe, I topped the finished chicken-noodle mixture with oven-baked shredded potatoes just before serving. It was incredible! Taste and texture bliss.

About the hash browns: I used frozen hash browns (shredded potatoes) from the supermarket. Talk about easy! The package instructions called for pan-frying the potatoes in 1/3 cup of oil - NO WAY! I wasn't going to pile all that oil on top of my healthy filling. So, I roasted the potatoes and they came out perfectly (with just 2 tablespoons of oil)! And the timing was perfect too - as the chicken and noodles came together on the stove, the hash browns roasted in the oven.

I know you will love this.

Chicken Pot Pie with Hashbrown Crust
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15 ounces frozen hash browns, keep frozen until ready to bake (this prevents the potatoes from getting wet and subsequently soggy)
3 tablespoons olive oil, divided
6 ounces egg noodles, regular or yolk-free
1 pound boneless skinless chicken breasts, cut into bite-size pieces
1/2 cup minced white onion
2 cloves garlic, minced
Salt and ground black pepper
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups chicken broth
1 tablespoon tomato paste
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup frozen mixed vegetables of choice (I used half corn and half peas), keep frozen until ready to use
2 tablespoons grated parmesan cheese

Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Place the frozen hash browns in a large bowl. Add 2 tablespoons of the oil, 1/4 teaspoon salt and 1/4 teaspoon black pepper and toss to coat (use your hands to coat the potatoes evenly). Transfer the potatoes to the prepared baking sheet and spread out as much as possible. Bake for 30 minutes, until the potatoes are golden brown and tender, stirring halfway through cooking.
Meanwhile, cook the egg noodles according to the package directions. Drain and set aside.
Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Remove the chicken from the pan and set aside.
Melt the butter in the same skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the flour and stir until the onion and garlic are coated. Whisk in the broth and bring to a simmer. Whisk in the tomato paste, Dijon mustard, oregano, and basil. Return the chicken (and any accumulated juices) to the skillet. Simmer for 10 minutes, stirring occasionally. Stir in the frozen vegetables and parmesan cheese. Fold in the noodles. Cook for 1 minute to heat through. Season to taste with salt and pepper.
Spoon the mixture into serving bowls and top with the hash browns.

Serves 4