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Chicken Potpies

Becky Luigart-Stayner; Leigh Ann Ross
Yield 3 servings (serving size: 1 pie)
Because the piecrust topping cooks on a baking sheet and is then placed over the filling, you don't need to use ovenproof bowls for the pies. Use a bowl or ramekin as a guide for cutting the dough. You can use 2 cups chopped leftover chicken in place of chicken breast tenders.

Ingredients

  • 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • 1/8 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried rubbed sage
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 ounces chicken breast tenders, cut into bite-sized pieces
  • 1 1/4 cups water
  • 1 1/2 cups frozen mixed vegetables
  • 1 cup mushrooms, quartered
  • 1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Nutrition Information

  • calories 374
  • caloriesfromfat 27 %
  • fat 11.4 g
  • satfat 4.8 g
  • monofat 4.2 g
  • polyfat 1.2 g
  • protein 24.1 g
  • carbohydrate 42.6 g
  • fiber 4.6 g
  • cholesterol 58 mg
  • iron 1.9 mg
  • sodium 882 mg
  • calcium 38 mg

How to Make It

  1. Preheat oven to 425°.

  2. Cut 3 (4-inch) circles out of dough; discard remaining dough. Place dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425° for 8 minutes or until golden.

  3. Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. Stir in vegetables, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls; top each serving with 1 piecrust.