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Name: Chicken Pot Pie
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 1/2 15 ounce package Refrigerated pie crusts; Cooking Spray; 1/8 teaspoon Salt; 2 tablespoon Flour; 1 teaspoon Dried rubbed sage; 1/4 teaspoon Salt; 1/4 teaspoon Freshly ground pepper; 8 ounce 1 1/4 cut into bite sized pieces; 1 1/2 cups Water; 1 1/2 cups Frozen mixed vegetables; 1 cup Mushroom quartered; 1 10 1/2 ounce can Condensed reduced0fat, reduced-sodium cream of chi

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INGREDIENTS

1/2 15 ounce package Refrigerated pie crusts
Cooking Spray
1/8 teaspoon Salt
2 tablespoon Flour
1 teaspoon Dried rubbed sage
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper
8 ounce 1 1/4 ; cut into bite sized pieces
-- HEADING --
1 1/2 cups Water
1 1/2 cups Frozen mixed vegetables
1 cup Mushroom ; quartered
1 10 1/2 ounce can Condensed reduced0fat, reduced-sodium cream of chi

INSTRUCTIONS

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.

NOTES

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Chicken Pot Pie

1/2 15 ounce package Refrigerated pie crusts
 Cooking Spray
1/8 teaspoon Salt
2 tablespoon Flour
1 teaspoon Dried rubbed sage
1/4 teaspoon Salt
1/4 teaspoon Freshly ground pepper
8 ounce 1 1/4 cut into bite sized pieces
 -- HEADING --
1 1/2 cups Water
1 1/2 cups Frozen mixed vegetables
1 cup Mushroom quartered
1 10 1/2 ounce can Condensed reduced0fat, reduced-sodium cream of chi

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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Nutrition

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Serving Size: 1 Serving (278g)
Recipe Makes: 3 Servings

Calories: 105
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 %
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.

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Calories per serving: 105

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