Cheesy Chicken Pot Pie

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 3 cups cooked chicken, shredded
• 1 cup frozen mixed vegetables
• 1 can (10 oz.) condensed cream of chicken soup
• 1 cup shredded cheddar cheese
• 1 package (15 oz.) refrigerated pie crusts

Directions

1. Preheat oven to 400°F.
2. Heat oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes, stirring occasionally.
3. Add chicken and frozen vegetables to the skillet and cook for 5 minutes, stirring occasionally.
4. Add soup and cheese to the skillet and stir until cheese is melted. Remove from heat.
5. Line a 9-inch pie plate with one of the pie crusts. Trim the edges to fit the dish.
6. Spoon the chicken mixture into the crust-lined pie plate.
7. Top the filling with the remaining pie crust and crimp the edges to seal.
8. Cut several slits in the top of the crust to allow steam to escape.
9. Bake for 25 minutes or until golden brown.
10. Let cool for 10 minutes before serving.

Interesting Facts

• The first known recipe for chicken pot pie was published in the 17th century, but the dish has likely been around even longer.
• It is believed that the dish originated in England and was brought to America during the colonial period.
• The modern version of chicken pot pie is believed to have been created in the 19th century.