Chicken Potpies

4 cups cubed cooked chicken
4 cups frozen Southern style hash brown potatoes, thawed
1 pack (16oz) frozen mixed veggies, thawed & drained
1 can (10.75oz) condensed cream of chicken soup, undiluted
1 can (10.75oz) condensed cream of onion soup, undiluted
1 cup milk
1 cup (8oz) sour cream
2 Tbs. flour
1/2 tea salt
1/2 tea pepper
1/4 tea garlic powder
1 package (15oz) refrigerated pie pastry

In a large bowl, combine the first 11 ingredients. Divide between two 9-in. pie plates. Roll out the pastry to fit the top of each pie. Cut slits in pastry. Place over filling; trim, seal and flute the edges.

Cover and freeze one potpie for up to 3 months. Cover and bake the remaining potpie at 400 degrees fro 35-40 minutes or until golden brown**

TO USE FROZEN POTPIE: Cover edges loosely with foil; place on a baking sheet. Bake at 425 for 30 minutes. Reduce heat to 350; remove foil and bake 50-55 minutes longer or until golden brown
Yield: 2 potpies (6 servings each)

**I found that when baking the unfrozen pie, that it needed to be uncovered in order for the pastry to get crispy and done so leave it covered for 30 minutes then bake uncovered for the last 10 minutes.