Golden Chicken Potpie

The golden crust and creamy sauce make these veggie-packed pies a sure hit. The make-ahead frozen version works like a charm. —Taste of Home Test Kitchen

Prep: 20 min. • Bake: 35 min. • Makes: 2 potpies (6 servings each)

4 cups cubed cooked chicken 4 cups frozen cubed hash

brown potatoes, thawed 1 pkg. (16 oz.) frozen mixed vegetables, thawed and drained

1 can (10¹ ₂ oz.) condensed cream of chicken soup, undiluted

1 can (10¹ ₂ oz.) condensed cream of onion soup, undiluted

1 cup whole milk

1 cup (8 oz.) sour cream 2 Tbsp. all-purpose flour ¹₂ tsp. salt

¹₂ tsp. pepper

¹₄ tsp. garlic powder

1 pkg. (14.1 oz.) refrigerated

pie pastry

1. Preheat the oven to 400°. Combine the first 11 ingredients; divide between two 9-in. deep-dish pie plates.

2. Roll out pastry sheets to fit the top of each pie. Place sheets over filling; trim, seal and flute edges. Cut slits in top. Bake until golden brown, 35-40 minutes.

Per serving: 415 cal., 19g fat (8g sat. fat), 69mg chol., 706mg sod., 39g carb. (5g sugars, 3g fiber), 20g pro.

Freeze option: To freeze, cover and freeze unbaked pies up to 3 months. To use, remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 425°. Place pie on a baking sheet; cover edges loosely with foil. Bake 30 minutes. Reduce heat to 350°. Remove foil and bake pie until golden brown or until heated through and a thermometer inserted in center reads 165°, 50-55 minutes longer.