This super easy recipe makes two pies. One for now and one to freeze or share!
4 c cubed cooked chicken
4 c hash brown potatoes, thawed
16 oz frozen mixed vegetables, thawed
1 can cream of chicken soup
1 can cream of onion soup
1 c milk
8 oz (1 c) sour cream
2 T flour
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1 package (15 oz) refrigerated pie pastry
Combine all the ingredients, except for the pastry. Divide between two 9" deep-dish pie plates. Roll out the pastry to fit top of each pie. Cut slits in the top. Place over filling; trim and seal. Cover and freeze one pie for up to 3 months. Cover and bake the other at 400 for 35 - 40 minutes.
For the frozen pie:
Cover edges loosely with foil. Bake on a sheet at 425 for 30 minutes. Reduce heat to 350. Remove foil and bake 50 - 55 minutes longer.
4 c cubed cooked chicken
4 c hash brown potatoes, thawed
16 oz frozen mixed vegetables, thawed
1 can cream of chicken soup
1 can cream of onion soup
1 c milk
8 oz (1 c) sour cream
2 T flour
1/2 t salt
1/2 t pepper
1/4 t garlic powder
1 package (15 oz) refrigerated pie pastry
Combine all the ingredients, except for the pastry. Divide between two 9" deep-dish pie plates. Roll out the pastry to fit top of each pie. Cut slits in the top. Place over filling; trim and seal. Cover and freeze one pie for up to 3 months. Cover and bake the other at 400 for 35 - 40 minutes.
For the frozen pie:
Cover edges loosely with foil. Bake on a sheet at 425 for 30 minutes. Reduce heat to 350. Remove foil and bake 50 - 55 minutes longer.
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