Waffle Fry Chicken Pot Pie

2 Tbsp. olive oil

2 chicken breasts, diced

1 tsp. garlic powder

1/4 tsp. salt

1/2 tsp. freshly ground black pepper

1 onion, diced

1 1/2 cups peas and carrots

3/4 cup corn

1 (10.5 oz.) can cream of chicken soup

1 cup water

1 (9”) frozen pie crust

1 (22 oz.) bag seasoned waffle fries

Preheat oven to 375°.

In a large pan over medium heat, heat oil. Add chicken, garlic powder, salt and pepper. Cook for

3 to 4 minutes. Add onions and cook until translucent. Stir in peas and carrots, corn, cream of chicken and water until combined. Remove from heat.

Place pie crust in a pie dish, sprayed with nonstick cooking spray. Pour filling into pie crust and top with a layer of waffle fries. Bake about 20 to 22 minutes.