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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from A Collection of Recipes by Mark and Mom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mark

Category:
Category:

Ingredients:  
Ingredients:  
1-15 oz package refrigerated pie dough
cooking spray
3/4 tsp salt, divided
4 Tblsp flour
2 tsp dried rubbed sage
1/2 tsp black pepper
1 lb chicken breast tenders, cut into bite size pieces
2 1/2 cups water
3 cups frozen mixed vegetables
2 cups mushrooms, quartered
2 cans (10.5 oz) cream of chicken soup, regular or reduced fat and reduced sodium

Directions:
Directions:
Preheat oven to 425. Using a bowl as a guide, cut 6 (4 in) circles out of dough. Place dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray, sprinkle evenly with 1/4 tsp salt. Pierce top of dough with a fork. Bake dough at 425 for 8 minutes or until golden. Combine flour, sage 1/2 tsp salt and pepper in a zip-lock 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 and cook 5 minutes, browning on all sides. Stir in water, scraping pan to loosen browned bits, stir in vegetables, mushrooms, and soup: bring to boil. Reduce heat and cook 10 minutes. Spoon 1 cup chicken mixture into each of 6 (1 cup) ramekins or bowls; top each serving with 1 piecrust.

Quick tip: Use 4 cups of leftover chopped and cooked chicken in place of the chicken tenders.

Number Of Servings:
Number Of Servings:
6 servings

 

 

 

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