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Total Time
35mins
Prep 15 mins
Cook 20 mins

An easy way to fix a delicious pot pie. Good for fast week night supper. Kids love.

Ingredients Nutrition

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.