Saturday, April 26, 2008
PUMPED-UP POT PIE
8 oz Chicken Breast, cut into bite size pieces
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) or your own
1/8 Teaspoon salt
2 Tablespoons all-purpose Flour
1 Teaspoon dried rubbed sage
1/4 Teaspoon Black Pepper
1 1/4 Cups Water
1 1/2 Cups Frozen Mixed Vegetables (Birdseye)
1 Cup Mushrooms quartered
1 (10 1/2-ounce) can condensed reduced-fat, reduced sodium Cream of Chicken Soup
*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.
Preheat oven to 425 degrees.
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, spirnkle evenly with 1/8 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425 degrees for 8 minutes or until golden.
Combine flour, sage, 1/4 teaspoon salt, and pepper with chicken. Heat a nonstick skillet coated with cooking spray over medium heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water. 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 bowls), top each serving with 1 piecrust. Serves 3.
Around 374 calories each, and tastes great! Try it out, we love this recipe during the cool weather. Prep is about 30 minutes.