Warm, comforting and perfect for the whole family to dig into, nothing says back-to-school quite like a chicken pot pie!
1/2 tablespoon olive oil
3 boneless skinless chicken breasts, cut into bite-sized pieces
1/2 cup chopped onion
1/2 teaspoon garlic salt
1/4 teaspoon pepper
16 ounces frozen mixed vegetables (1 bag)
10.75 ounces cream of chicken soup (1 can – I used reduced fat)
3/4 cup milk
1 cup shredded cheddar cheese, divided (I used reduced-fat)
2 refrigerated pie crusts
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 1/2 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 1/2 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.