My friend made this chicken pot pie as one of our freezer meals. It was so good! I thought I would share it for Valentines because of the cute little hearts! This made two meals for our family! It feels you right up. My friend is an awesome cook even if she doesn't think so.
4 C. cubed cooked chicken
4 C. frozen cubed hash brown potatoes, thawed
1 pkg. (16oz) frozen mixed vegetables, thawed and drained
1 can condensed cream of onion soup, undiluted
1 C. milk
1 cup sour cream
2 TBSP flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 pkg. refrigerated pie pastry
In a lg. bowl, combine the first 11 ingredients. Divide between two 9 in. pie pans. 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 35-45 minutes or until golden brown.
TO USE FROZEN:
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 the foil and bake 50-55 minutes longer or until golden brown.
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