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.
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
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
How to Make It
Preheat oven to 425°.
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.
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.
I used all the ingredients (minus mushrooms) but in a little different order. I had 3 chicken breasts cooked from the night before. So I cubed them then added all the above listed ingredients to a pot and let them simmer since my guys don't like mushrooms I doubled the other vegetables. I let it all simmer together for about 45 minutes on low. This might sound like the odd part to my madness I do not like pot pie buy my kids and husband do. So I put this in a pie plate let it cool, put foil over it and put in the fridge for the next days meal when I went to work. Before I went to work I laid the pie crust on it (so it didn't dry out over night) then I put the foil back on wrote the heating instructions on it 350, for 30 mins w/ foil on, then remove foil back another 15 min, done. They all raved so much they request this almost weekly. GREAT RECIPE, thank you so much....
Love this! So quick but filling. I use less than the recommended water and increase the veggies or chicken depending which i have more of. I don't use mushrooms (not a fan) but increase the other veggies to make up for it.
This recipe is so simple, comforting & filling - I have made it at least 1/2 a dozen times and it's always a rave! I generally cook the "filling" on the stovetop as 1 big pot pie and cook the entire pie crust circle in lieu of making small "toppers." I then spoon the filling into bowls and crumble the crust over the top. It's just enough "crunch" from the crust to balance the filling. An even easier addition to this recipe is to get a rotisserie chicken and use the shredded meat in the mix in lieu of cooking up chicken cubes. Usually 1 chicken will do "double-duty" in this recipe and in one other the next day. Enjoy!
This is always a popular dinner at our house. I use 1/2 of the pie crust, and freeze the rest for another time. I also cut the scraps into small circles and bake them with the topping. My son thinks the "pie crackers" are the best part. (I do use less than the 1 1/4 cups of water.) This is fun on Halloween if you cut pumpkins instead of the circles, and was served this year as dinner on "Pi" Day, March 14.
This is a really good, easy potpie recipe that comes together in a snap. I have been making it since the recipe came out back in 2003, and it's great exactly as written. I sometimes make some changes, though... lowfat and low sodium cream of mushroom soup instead of cream of chicken (I prefer the flavor), add some garlic salt to chicken mixture. Tonight I made the chicken mixture on the stove and made one big potpie instead of three small ones, and I think I will continue to do that. It makes it easier to serve a family of four, and it's still plenty of food.
This is great but I had to make a ton of changes to work w/ingredients on hand. Used a Frozen pie crust for bottom as family wanted a bottom, and a refrigerated pie crust for topping. Used rotisserie chicken from the market. Didn't have sage so used Chef Paul Prudhome's Poultry Magic. And made 2 pies instead of 1.
The change I made was to add some additional mushrooms, also I made a mix of my own frozen vegetables (my wife wonât eat some vegetables no matter how well you disguise them). The next time I make this I would use less salt on the crust tops. This meal really seemed to hold the heat which is nice on a chilly night. I served this with a green salad and fresh fruit for dessert. BTW instead of throwing away any scraps of the pie crust, just sprinkle with some granulated sugar and cinnamon and bake along with the tops.
I doubled this recipe and used 1 can r-f, r-s cream of chicken and one regular can cream of mushroom soup (it was what I had on hand). I was disappointed with the outcome though I liked the idea of the pie crust just on top. The filling was a bit more watery than I expected, it was bland and needed more flavor. I wouldn't make this again.
This was a really delicious, easy, weeknight meal. It isn't the most gourmet thing I've ever made, but would I make it again? Absolutely! I doctored the sauce with about 1-1.5 tsp poultry seasoning, some extra black pepper and a little bit of grated parmesan cheese. I also added some frozen broccoli to the vegetables, which was a nice touch.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!