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Prep Time: 10 Minutes Cook Time: 22 Minutes |
Ready In: 32 Minutes Servings: 6 |
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Great quick dinner recipe. Perfect for cold days. I found this in an old Cooking Light magazine. Total time: 32 minutes. Ingredients:
cooking spray |
0.5 (15 ounce) package refrigerated pie dough |
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-size pieces or 8 ounces chicken breasts, cut into pieces |
1 1/4 cups water |
1 1/2 cups frozen mixed vegetables |
1 cup mushroom, quartered |
1 (10 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup |
Directions:
1. Preheat oven to 425 degrees.
2. Cut 3 (4-inch) circles out of dough, discard remaining dough.
3. Place dough circles on a baking sheet coated with cooking spray.
4. Lightly coat dough with cooking spray and sprinkle evenly with 1/8 teaspoon salt.
5. Pierce top of dough with fork.
6. Bake dough at 425 degrees for 8 minutes or until golden.
7. Combine flour, sage, 1/4 teaspoon 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 browned bits.
12. Stir in vegetables, mushrooms, and soup, bring to a boil.
13. Reduce heat, and cook 10 minutes.
14. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls.
15. Top each with 1 pie crust.
16. Yield: 3 servings. (serving size:1 pie).
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