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Suggest a better descriptionPreheat oven to 425.
Cut 3 (4-inches) circles out of 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 the 3 (1 cup) ramekins or bowls; top each serving with 1 piecrust.
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Serving Size: 1 Serving (577g) | ||
Recipe Makes: 3 Servings | ||
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Calories: 308 | ||
Calories from Fat: 18 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 43.8mg | 13 % | |
Sodium 27961.3mg | 964 % | |
Potassium 1552mg | 41 % | |
Total Carbohydrate 33.3g | 10 % | |
Dietary Fiber 5.1g | 21 % | |
Sugars, other 28.2g | ||
Protein 40.7g | 58 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 308
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