Chicken Pot Pie


4 Cups cubed, cooked chicken
4 Cups frozen, southern-style hash browns
1 16 oz package frozen mixed veggies
2 10 and 3/4 oz cans of cream of mushroom soup, undiluted
1 Cup milk
8 oz sour cream
2 T flour
½ tsp salt
½ tsp pepper
¼ tsp garlic powder
1 15 oz package refrigerated pie pastry (2 crusts)


  1. In large bowl, combine the first 10 ingredients.
  2. Divide between two 9 inch deep dish pie plates, or freeze half of the mixture.
  3. Top the pie with pastry crust, cutting slits to allow venting, and seal the edges.
  4. Cover and bake at 400 degrees for 35-40 min or until hot and golden brown.

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