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.

Abby Duchin Dinces
Recipe by Cooking Light October 2003

Gallery

Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary

Yield:
3 servings (serving size: 1 pie)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°.

    Advertisement
  • 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.

Nutrition Facts

374 calories; calories from fat 27%; fat 11.4g; saturated fat 4.8g; mono fat 4.2g; poly fat 1.2g; protein 24.1g; carbohydrates 42.6g; fiber 4.6g; cholesterol 58mg; iron 1.9mg; sodium 882mg; calcium 38mg.