Quick Chicken Pot pie

This is my ultimate comfort food. I used to get the Marie Calendar's frozen pot pie and I was happy to find out my sister-in-law's recipe from when she used to bring this to our Holiday parties. This recipe is good for 2 pies, you can freeze the other one for a later date.

In a soup pot, add 1T olive oil.
Saute, 1 T minced garlic
1 small white onion chopped
When translucent, Add 2 lbs of boneless Chicken meat cut in squares. Season with sea salt and ground pepper.
When chicken is cooked, Add 2 can of Campbelles healthy request chicken condensed soup ( or you can substitue 1 can with the cream of mushroom if you want it to be sweeter). Add 1c of frozen mixed vegetables (carrots, peas,corn, beans). Put heat to medium low, and simmer in stove top while preheating the oven to 425F.

You need 4 rolls of Pilsbury pie crust or any transfat free pie crust. Mold into the pie pans. Poke some holes on the bottom with a fork. Pour the chicken mixture in the pie crusts. Cover with another pie crust. Trim of excess and flute the sides with a fork. Wrap the sides with tin foil. Bake 20 minutes. Remove foil, and bake for another 10-20 min or when golden brown.

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Cooking Pinoy atbp.

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