Most of the time I try to eat pretty healthy (minus the desserts), but sometimes I just get a craving for comfort food. One of my favorite comfort foods is this chicken pot pie. My mom has been making it for years, and I just love all the flavors. I only very occasionally eat chicken nowadays, so this is truly a splurge food for me. The secret ingredient to this is cream of mushroom soup. It makes this dish super easy and tasty!
Chicken Pot Pie
Double pie crust
10.4 oz can cream of mushroom soup (or cream of celery)
1 tsp olive oil
1 tsp minced garlic
1/2 onion, chopped
1 lb chicken thighs, cubed into 1 inch pieces
1 bag frozen mixed vegetables (I used a medley of peas, corn, green beans, and carrots)
1 small head cauliflower, broken into florets
1/2 can (about 2/3 cup) milk (I used fat-free)
Spices, to taste
Preheat the oven to 400˚F. Invert the first pie crust into an oven-safe dish and prebake until golden brown. Meanwhile, heat the oil in a large saucepan. Lightly brown the garlic and heat the onions until translucent. Add the chicken and cook until cooked through. Remove from heat.
Add the frozen vegetables and cauliflower to the saucepan and cook until the vegetables are defrosted and the cauliflower begins to soften. Add the chicken and onions back in, then pour in can of soup and the 1/2 can of milk and allow to cook until it begins to bubble. Season with spices (my favorite is Italian seasoning), and pour the vegetable mixture into the prebaked bottom crust. Invert the second pie crust on top and cut slits into the top. Bake for 25-35 minutes, until golden brown and bubbly on top. Serve warm. Enjoy!