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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from A Collection of Recipes by Mark, Mom, and family and friends!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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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