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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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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 |
Directions:
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.
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