Chicken And Mushroom Pot Pie

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 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

Recipe

• 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.