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Chicken Potpies

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. —Taste of Home Test Kitchen

12 ServingsPrep: 20 min. Bake: 35 min.

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 all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 package (15 ounces) refrigerated pie pastry

Directions

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.
Cover and freeze one potpie for up to 3 months. Bake the remaining
potpie at 400° 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° for 30 minutes. Reduce heat to 350°; remove foil and

2 of 2

Chicken Potpies (continued)

Directions (continued)

bake 50-55 minutes longer or until golden brown. Yield: 2 potpies (6
servings each).

Nutrition Facts: 1 serving equals 415 calories, 19 g fat (8 g saturated fat), 69 mg cholesterol, 706 mg sodium, 39 g carbohydrate, 3 g fiber, 20 g protein.