Danielle's Super Easy Chicken Pot Pie

• Meat

  • 3 Chicken breasts, boneless skinless

• Produce

  • 1/2 cup Onion

• Canned Goods

  • 1 (10.75 ounce can Cream of chicken soup

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1/4 tsp Pepper

• Oils & Vinegars

  • 1/2 tbsp Olive oil

• Bread & Baked Goods

  • 1 box Pie crust

• Dairy

  • 1 cup Cheddar cheese, reduced fat
  • 3/4 cup Milk

• Frozen

  • 1 (16 ounce bag Mixed vegetables, frozen

Found on dizzybusyandhungry.com

Description

Ingredients

• ½ tablespoon olive oil
• 3 boneless, skinless chicken breasts, cut into bite-sized pieces
• ½ cup chopped onion
• ½ teaspoon garlic salt
• ¼ teaspoon pepper
• 1 (16 ounce) bag frozen mixed vegetables
• 1 (10.75 ounce) can cream of chicken soup (I used reduced fat)
• ¾ cup milk
• 1 cup shredded reduced-fat cheddar cheese, divided
• 1 box pie crust (2 crusts)

Directions

• Preheat oven to 450 degrees.
• Heat olive oil in a large skillet.
• Add chicken, onion, garlic salt, and pepper, and cook until the chicken is done.
• Mix in the vegetables, chicken soup, and milk, and cook until heated through.
• Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.
• Stir ½ cup cheddar cheese into the chicken/vegetable mix, and then pour into the casserole dish.
• Sprinkle the top of the chicken mixture with the remaining ¼ cup cheddar cheese, and then arrange the second crust on top.
• Cut a slit in the middle of the crust, and place in the oven.
• Bake for 15-20 minutes, until the crust is golden brown.