- 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.
- 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.
- Bake, uncovered, 20 to 25 minutes or until crust is golden and mixture is bubbly. Let stand 10 minutes before serving.
- 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.
View all nutritional information
Calories 419, Calories Fat 157, Total Fat 17g, Saturated Fat 6g, Cholesterol 61mg, Sodium 678mg, Carbohydrate 39g, Protein 25g
|Calories (fat) extra||37|
|Total Fat (extra)||27|
|Saturated Fat (extra)||32|
|Vitamin A (extra)||46|
|Vitamin C (extra)||7|