Directions

1. Preheat oven to 375°F. Heat oil in a 4-quart Dutch oven over medium-high heat. Season chicken with salt and pepper to taste; add to Dutch oven. Working in batches, cook chicken until browned on both sides. Return all chicken to pan.
2. On a lightly floured surface, unroll piecrusts; roll each into a 11x15-inch rectangle. Carefully place each crust over chicken mixture in baking dishes. Fold excess under and crimp edges with a fork. Prick top with a fork.
3. Bake, uncovered, 20 to 25 minutes or until crust is golden and mixture is bubbly. Let stand 10 minutes before serving.
4. Stir in Italian seasoning and garlic; cook 1 minute. Add soup and milk. Bring to boiling. Remove from heat. Add hash browns, peas, corn, carrots, and salt and pepper to taste; toss to combine. Pour mixture into two 9-inch round baking dishes; set aside.