Chicken Pot Pies

4 c. cubed cooked chicken
4 c. frozen Southern-style hash browns, thawed
1 pkg. (16 oz) frozen mixed veggies, thawed and drained
1 can cream of chicken soup
1 can cream of onion soup
1 c. milk
1 c. (8 oz) sour cream
2 Tbsp flour
1/2 tsp. salt
1/2 tsp. pepper
1/4 tsp. garlic powder
1 pkg. pie pastry

In a LARGE bowl, combine all the ingredients besides the pastry. Divide between two 9-inch deep-dish 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 other pie at 400 degrees for 35-40 minutes or until golden brown.

For frozen pie: Cover edges loosely with foil, place on a baking sheet. Bake at 425 degrees for 30 minutes. Remove foil and bake 50-55 minutes longer or until golden brown.

Notes from the cook:
I use a Pillsbury pie crust for the pastry. It comes in 2 pack so it's perfect for this recipe. You just unroll in and put it on top. No extra rolling required.