Golden Chicken Pot Pies

By Susan52

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

Details

Servings 2
Adapted from tasteofhome.com

Preparation

Step 1

Preheat oven to 400°. 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.

Bake 35-40 minutes or until golden brown.