Preheat oven to 425.
Cut 3 4" circles out of pie dough; discard remaining dough. Place dough circles on a baking sheet coated with cooking spray, and sprinkle evenly with 1/8 t salt. Pierce top of dough with a fork. Bake dough at 425 for 12 minutes or until golden.
Combine flour, sage, 1/4 t salt & pepper in a zippered plastic bag; add chicken. Seal bag, and shake to coat. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken mixture to pan; cook 5 minutes, browning on all sieds. Stir in 1 1/4 c water, scraping pan to loosen browned bits. Stir in veggies, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 c of chicken mixture into each of 3 - 1 c ramekins or bowls. Top each serving with 1 piecrust.
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|Serving Size: 1 Serving (278g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 9 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 56.3mg||2 %|
|Potassium 333.1mg||9 %|
|Total Carbohydrate 21.4g||6 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 16.2g|
|Protein 5.2g||7 %|
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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: 105
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