Chicken Pot Pie

Tammie Holle (via Noel Holle)

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


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