Most of the time, by this point in January, my New Year’s resolutions are out the window and I am back to my same old bad habits that I had every good intention of changing back on January 1st.
But this year, I am still going strong with one of my resolutions related to my blog. 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 dish was definitely near the top of the list of recipes I wanted to remodel!
Danielle’s Chicken Pot Pie is always a family favorite, and it is SO incredibly easy. Sometimes I even cheat a little to make it easier when I know that I will have very little time to prepare a good dinner. On those nights, I use precooked, diced chicken, so I don’t even have to cut the chicken breasts into pieces. I still do the same step of heating it in the olive oil with the onion, garlic salt, and pepper, I just heat it a few minutes less since it is already cooked.
The rest of the recipe couldn’t be easier, just toss in a bag of frozen mixed veggies, a can of cream of chicken soup, some milk, pour the whole thing into a refrigerated pie crust, toss the second crust on top, and you are good to go!
- 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)
- 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.
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