One of our very favorites! We've had it twice in the past two weeks- you've gotta give it a try! Warm, loaded with veggies, and one your whole family will love.
2 Tbsp. extra virgin olive oil, divided
1.5 lb. chicken / ~ 2 cups shredded chicken (I love using a rotisserie chicken!)
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
1/2 onion, diced
2 cloves garlic, minced
2 cups low sodium chicken broth (or 1 14-oz. can)
1 cup carrots, diced
1 can corn, drained
1/3 cup flour
2/3 cup 1% milk
2 reduced-fat refrigerated pie crusts (I usually just use the Wholly Wholesome or Kroger Traditional Pie Crusts)
1. Soften pie crusts as directed on package and preheat oven to 425 degrees.
2. If you are using rotisserie chicken, make sure you shred the pieces really small, sprinkle with salt/pepper/garlic powder, and set aside (you can now skip the rest of this step and move to step #3). If you need to cook your thawed chicken, sprinkle with salt/pepper/garlic powder, dice into small pieces, put 1 Tbsp. olive oil in a large pot over medium heat, and saute until just cooked through. Then set aside.
3. Add other Tbsp. of olive oil, diced onion, and garlic to a medium pot. Saute. Add chicken broth, carrots, and corn. Bring to a simmer for 5 minutes.
4. Slowly add the flour and mix constantly until it thickens just right. Add milk and chicken and stir well. Simmer another few minutes and remove from heat.
5. Coat a 9" pie pan with cookings spray. Lay one softened pie crust across bottom of the pan. Pour mixture into crust-lined pan. Top with second crust and seal edge. Cut some slits in the top wth a knife.
6. Bake for 30 minutes or until crust is golden brown. Let stand 5 minutes before serving. Enjoy!
*I usually have extra filling and so I'll save it in a tupperware and put in the freezer until I'm ready to use again. You can split it half and half and make two chicken pot pies! I love having the extra!