Chicken Potpies

Here is a wonderfully, delicious recipe from Taste of Home's Simple and Delicious magazine. This is one of those meals that your children will love- especially when you tell them they get to eat pie for supper:)

Chicken Potpie
4 cups cubed cooked chicken
4 cups frozen Southern-style hash brown potatoes, thawed
1 pkg (16 oz) frozen mixed vegetables, thawed & drained (if needed)
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
1 can (10-3/4 oz) condensed cream of onion soup, undiluted
1 cup milk
1 cup (8 oz) sour cream
2 Tbls flour
1/2 tsp salt
1/2 tsp pepper
1/4 tsp garlic powder
2 pkg (15 oz) refrigerated pie crust

~In a large bowl, combine the first 11 ingredients. Divide between two 9-in. deep-dish pie plates. Place crust over filling; trim, seal and flute the edges. Cut slits in the top of each pie.

~Cover and freeze one potpie for up to 3 months. Cover and bake the remaining pie at 400 degrees for 35-40 minutes or until golden brown on a baking sheet.

*To use the frozen potpie: DO NOT PRE-THAW. Cover edges loosely with foil; place on a baking sheet. Bake at 425 degrees for 30 minutes. Reduce heat to 350 degrees; remove foil and bake an additional 50-55 minutes or until golden brown.