SUPER EASY CHICKEN POT PIE

I have made it my goal in 2016 to do recipe remodels on my favorite recipes that I posted a few years ago, before I knew anything about blogging or food photography.

And this super easy chicken pot pie recipe was definitely near the top of the list of recipes I wanted to remodel!

The recipe is just as delicious as it was back in 2013.  But, I updated the images to show you that this is a very beautiful chicken pot pie.  Look at the rainbow-colored vegetables!
Next time you are short on time and want to make a quick family meal that everyone will love, I suggest making this super easy chicken pot pie.  To make it even easier, I used Pillsbury’s Refrigerated Pie Crust.  If you have more time, then make a simple homemade pie crust for a more flaky top.
Chicken recipes, in my home, are always devoured and the plates are licked clean.  If your family is like mine, they will love my chicken potato bake recipe which is also quick and easy to make.

Ingredients

• ½ tablespoon olive oil
• 3 boneless skinless chicken breasts cut into bite-sized pieces
• ½ cup onion chopped
• ½ teaspoon garlic salt
• ¼ teaspoon pepper
• 16 oz mixed vegetables 1 bag frozen vegetables
• 10.75 oz cream of chicken soup 1 can, I used reduced fat
• 3/4 cup milk
• 1 cup cheddar cheese, divided shredded reduced-fat
• 2 pie crust refrigerated
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Instructions

1. Preheat oven to 450 degrees.
2. Heat olive oil in a large skillet.
3. Add chicken, onion, garlic salt, and pepper, and cook until the chicken is done.
4. Mix in the vegetables, chicken soup, and milk, and cook until heated through.
5. Spray a 1.5 quart casserole dish with cooking spray, and place the first pie crust along the bottom and up the sides.
6. Stir ½ cup cheddar cheese into the chicken/vegetable mix, and then pour into the casserole dish.
7. ......................................

for full instruction please see : dizzybusyandhungry.com

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