Golden Chicken Potpies

chicken

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Servings: 2 potpies, 6 servings each

Ingredients

4 cups cubed cooked chicken

4 cups cubed hash brown potatoes, thawed

1 package (16 ounces) frozen mixed vegetables, thawed and drained

1 can (10¾ ounces) condensed cream of chicken soup, undiluted

1 can (10¾ ounces) condensed cream of onion soup, undiluted

1 cup milk

1 cup (8 ounces) sour cream

2 tablespoons all-purpose flour

½ teaspoon salt

½ teaspoon pepper

¼ teaspoon garlic powder

1 package (15 ounces) refrigerated pie pastry

Preheat oven to 400 degrees. In a large bowl, combine the first 11 ingredients. Divide between two 9-inch deep dish pie plates. Roll out pastry to fit the top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top or make decorative cutouts in pastry.
Bake 35-40 minutes or until golden brown.

Cover and freeze unbaked pies up to 3 months.
To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350° remove foil and bake 50-55 minutes longer or until golden brown, or until heated through and a thermometer inserted in center reads 165°.

Recipe Courtesy Of

Taste of Home