Ingredients
4 cups cubed cooked chicken4 cups frozen cubed hash brown potatoes, thawed1 package (16 ounces) frozen mixed vegetables, thawed and drained1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted1 can (10-1/2 ounces) condensed cream of onion soup, undiluted1 cup whole milk1 cup sour cream2 tablespoons all-purpose flour1/2 teaspoon salt1/2 teaspoon pepper1/4 teaspoon garlic powder2 sheets refrigerated pie crust
Preparation
Preheat oven to 400°. Combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates.
Roll out crusts to fit top of each pie. Place over filling; trim, seal and flute edges. Cut slits in top. Bake until golden brown, 35-40 minutes.
Freeze option: Cover and freeze unbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350°. Remove foil and bake until golden brown or until heated through and a thermometer inserted in center reads 165°, 50-55 minutes longer.
