Chicken Potpies

Prep Time: 20 Minutes

Cook Time: 35 Minutes

Ready In: 55 Minutes

Servings: 12

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.

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 king arthur unbleached all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1 package (15 ounces) refrigerated pie pastry

Directions:

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

By RecipeOfHealth.com