Chicken Potpies Recipe

By lewolfe50

The golden crust and creamy sauce make this veggie packed pie a sure hit. The frozen version works extremely well in this mild and comforting family-favorite. -Taste of Home Test Kitchen

Ingredients

• 4 cups cubed cooked chicken
• 4 cups frozen cubed hash brown potatoes, thawed
• 1 package (16 ounces) frozen mixed vegetables, thawed and drained
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
• 1 cup milk
• 1 cup (8 ounces) sour cream
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1 package (15 ounces) refrigerated pie pastry

Preparation

Step 1

In a large bowl, combine the first 11 ingredients. Divide between two 9-in. 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.

Cover and freeze one potpie for up to 3 months. Bake the remaining potpie at 400° for 35-40 minutes or until golden brown.

To use frozen potpie: Remove from the freezer 30 minutes before baking. Cover edges loosely with foil; place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to 350°; remove foil and bake 50-55 minutes longer or until golden brown. Yield: 2 potpies (6 servings each).