Chicken and Mushroom Pot Pie

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

• Ready In: 35 mins
• Serves: 3

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 1/2ounce) 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.