Chicken Potpies (8 Points)

Ready in 45 minutes

Because 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. You can use 2 cups chopped leftover chicken in place of chicken breast tenders.

Top-ranked recipe named "Chicken Potpies (8 Points)"

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0.5 package pie dough; (such as Pillsbury), refrigerated
Cooking spray
0.125 teaspoon Salt
2 tablespoons all-purpose flour
1 teaspoon sage; dried rubbed
0.25 teaspoon Salt
0.25 teaspoon black pepper
8 ounces chicken breast tenders; cut into bite-sized pieces
1.25 cups Water
1.5 cups frozen mixed vegetables
1 cup mushrooms; quartered
1 12-oz can Reduced Fat Reduce Sodium Cream of Chicken

Original recipe makes 3



Preheat oven to 425?.

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; sprinkle evenly with 1/8 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425? for 8 minutes or until golden.

Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture; cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits. 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) ramekins or bowls; top each serving with 1 piecrust.


(serving size: 1 pie)


Added on Award Medal
Calories Per Serving: 320 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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(serving size: 1 pie) [I posted this recipe.]
frogn 6 years ago
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