Makes 2-6 serving potpies
4 cups cubed cooked chicken
4 cups frozen Southwestern-style hash brown potatoes, thawed
1 package (16 oz) frozen mixed vegetables, thawed and drained
1 can (10 3/4 oz) condensed cream of chicken soup
1 can (10 3/4 oz) condensed cream of onion or mushroom soup
1 cup milk
1 cup sour cream
2 tablespoons all purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 package (15 oz) refrigerated pie pastry
1. In a large bowl, combine the chicken, potatoes, vegetables, soups, milk, sour cream, flour and seasonings. Divide between two 9 inch deep-dish pie plates. Roll out pastry to fit the top of each pie. Cut slits in the pastry. Place over filling; trip, seal and flute edges.
2. Cover, label and freeze one potpie for up to 3 months. Bake the second potpie at 400°F 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°F for 30 minutes. Reduce heat to 350°F; remove foil and bake 50-55 minutes longer or until golden brown.
Recipe taken from