Chicken Potpies (two meals)

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