Chicken Pot Pie
Serve 6 (8 ounces per portion)
1 tsp olive oil
1/2 cup onion, diced
2-4 cloves garlic, minced
12 ounces cooked boneless/skinless chicken, diced
1 can (approximately 12 ounces) cream of chicken soup (you can also use cream of celery or mushroom)
1/2 cup wine (your choice, I used a sweet Marsala for this)
12 ounces frozen mixes vegetables, thawed
1 prepared pie cust (homemade or store bought)
Preheat oven to 400F.
Heat large non-stick skillet over med-high heat.
Add oil, onion and garlic. Saute for 2-3 minutes.
Add diced chicken. Saute for another 2-3 minutes.
Add soup and wine. Mix together.
Add vegetable. Reduce heat and let it simmer. Everything should be hot when you out this in the oven.
Spray a 9″ round baker (or 8X8 square) with cooking spray.
When the oven is ready, pour chicken/veggie mixture into dish.
Carefully lay pie crust over the top. Trim edges. Cut two slits into the crust, to allow steam to escape.
Bake for 8-12 minutes, or until the crust browns.
