Easy Chicken Pot Pie

I last time I made Pot Pie it was with Ground Chicken & Turkey, which I prefer. You can find that recipe here Chicken & Turkey Pot Pie. This is made with chunks of Chicken Breast and canned vegetables. You can add fresh veggies if you have but I hoard canned veggies and plus i said this was an easy recipe.

….serves 4

---

Ingredients

• Olive Oil, drizzle

• 1 Garlic Clove, minced

• 1/2 Red Onion,diced

• 1 Chicken Breast cut up into little chunks

• 1 14oz can of mixed vegetables (peas, carrots, string beans)

• 1 11oz can of Mexican Corn (corn, peppers)

• 1 small can of Cream of Chicken

• 1 cup of milk

• Salt, Pepper, Oregano, Parsley

• Pie Crust

• 4 6oz Ramekins or small baking dish

• Optional: Cubanelle Peppers and Celery diced

---

Directions

1. Dice up your vegetables if you are not using canned or have additional vegetables that you’d like to add in with the canned. Dice Onion and mince Garlic

2. Dice your Chicken Breast into little tiny pieces.

3. Using a medium stainless steal pan, drizzle a bit of Olive Oil. Saute Onion for 3min until slightly translucent. Add Garlic and saute for 30 seconds until fragrant. Add Chicken and Herbs. Saute until Chicken is slightly cooked. Add your vegetables and mix. If using canned vegs, they will already be cooked so you don’t have to add much additional time. If using fresh vegetables, saute until slightly tender. They will finish cooking when you bake it.

4. Combine the Cream of Chicken and 1/2 cup of Milk. Add to pan to combine. Add remaining 1/2 cup of Milk. Mixture will be creamy. Adjust your Salt and Pepper. Turn off heat.

5. Take your Pie Dough and lay it out on the counter. Flip the Ramekins upside down to measure out your dough. Any remaining dough I added to the bottom of the Ramekins.

6. Spoon filling into Ramekins and cover with Pie Crust. Place Ramekins on a small cookie sheet (for overspill) and Bake for 20min at 400* or until crust is nice and brown. Contents will be hot so be sure to let Ramekin cool before serving.