INGREDIENTS

• 4 Cups Hungry Jack Hashbrowns
• 5 Tbsp. Butter, melted
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1 Cup Cheddar Cheese, shredded

INSTRUCTIONS

Hashbrown Crust

1. Preheat oven to 400ºF.
2. Mix Hashbrowns, butter, salt, and pepper.
3. Spray a jumbo muffin tin with non-stick spray and press 3 Cups of the hashbrowns into the sides.
4. Cook for 15 minutes or until browned.
5. Mix 1 Cup of shredded cheese with the remaining cup of hashbrowns and set aside.

Filling

1. Melt butter in a medium sized pot over low heat.
2. Slowly add in flour and whisk until incorporated.
3. Add broth and seasonings, stir until thickened.
4. Remove from heat and stir in vegetables and protein.
5. Fill hashbrown crusts with about 1/2 Cup of filling.
6. Top with cheesy hashbrown mixture.
7. You can either freeze here, or cook for an additional 20 minutes to serve.
8. Reheat frozen pot pies at 375ºF for 40 minutes.

Filling

• 1/3 Cup Butter
• 1/3 Cup Flour
• 1/2 tsp. Salt
• 1/4 tsp. Pepper
• 1/4 tsp. Celery Salt
• 2 Cups Broth (vegetable or chicken)
• Vegetable Medley, cooked