Danielle's Chicken Pot Pie
This creamy, delicious family meal is quick and easy and the kids love it!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
- 1/2 tablespoon olive oil
- 3 chicken breasts (boneless, skinless, cut into bite-sized pieces)
- 1/2 cup 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, reduced fat if desired)
- 1 cup milk
- 3/4 cup shredded reduced-fat cheddar cheese (divided)
- 1 box pie crust (2 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 1/4 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.
Calories: 2606kcal | Carbohydrates: 46g | Protein: 384g | Fat: 88g | Saturated Fat: 27g | Cholesterol: 1053mg | Sodium: 2016mg | Potassium: 6599mg | Fiber: 5g | Sugar: 4g | Vitamin A: 6040IU | Vitamin C: 13.3mg | Calcium: 291mg | Iron: 12mg