Chicken Pot Pie

By marmar

Ingredients

• 4 cups cubed cooked chicken
• 4 cups frozen Southern-style hash brown potatoes,
• thawed
• 1 pkg (16 oz) frozen mixed vegetables, thawed and
• drained
• 2 cans condensed cream of chicken soup, undiluted
• 1 can condensed cream of mushroom soup, undiluted
• 1 cup milk
• 1 cup (8 oz) sour cream
• 2 tbsp. all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 1/4 tsp. garlic powder
• 1 pkg (15 oz) refrigerated pie pastry

Preparation

Step 1

In a large bowl, combine the first 11 ingredients. Divide between two 9" deep-dish pie plates. Roll out pastry to fit the top of each pie. Cut slits in pastry. Place over filling; trim, seal and flute edges.

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