Chicken Potpie
- 4 cups cubed cooked chicken
- 4 cups frozen Southern-style 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
In a large bowl, combine the first 11 ingredients. Divide between two 9-inch deep-dish pie plates. Roll out the pastry to fit the top of pie. Cut slits in the pastry. Place over filling; trim, seal and flute the edges.
Cover and freeze one potpie for up to 3 months. Cover and bake the remaining potpie at 400 degrees for 35-40 minutes or until golden brown.
To use frozen potpie: Cover edges loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil and bake 50-55 minutes longer or until golden brown.
Yield: 2 potpies, 6 servings each