Chicken and Mushroom Pot Pie |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 3 |
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An easy way to fix a delicious pot pie. Good for fast week night supper. Kids love. Ingredients:
1 refrigerated pie dough |
cooking spray |
1/8 teaspoon salt |
2 tablespoons all-purpose flour |
1 teaspoon dried rubbed sage |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
8 ounces chicken breast tenders, cut into bite size pieces |
1 1/4 cups water |
1 1/2 cups frozen mixed vegetables |
1 cup fresh mushrooms, quartered |
1 (10 1/2 ounce) can condensed cream of chicken soup |
Directions:
1. Preheat oven to 350 degrees.
2. Cut 3 (4 ) circles of dough using a bowl or ramekin as a guide.
3. Place dough circles on a baking sheet coated with cooking spray.
4. Lightly coat dough with cooking spray; sprinkle evenly with 1/8 teaspoons salt.
5. Pierce top of dough circles with a fork.
6. Bake dough at 425 degrees for 8 minutes or until golden.
7. Combine flour, sage, 1/4 teaspoons salt, and pepper in a zip-top plastic bag; add chicken.
8. Seal bag, and toss to coat.
9. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
10. Add chicken mixture; cook 5 minutes, browning on all sides.
11. Stir in water, scraping pan to loosen brown bits.
12. Stir in vegetables, mushrooms, and soup; bring to a boil.
13. Reduce heat, and cook for 10 minutes.
14. Spoon 1 cup chicken mixture into each of 3 (1 cup) ramekins or bowls; top each serving with 1 pie crust.
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