Fuel your Lil’ Chefs and your family with healthy chicken pot pie! It is a great second-day meal to reuse leftover chicken. And this one can be made start-to-finish in a little more than half an hour with pleasing results.
The crispy crust and warm creamy filling, paired with an easy clean-up, make this recipe a keeper!
Chick Pot Pies
1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
1/8 teaspoon salt
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces chicken breast tenders, cut into bite-sized pieces
1 1/4 cups water
1 1/2 cups frozen mixed vegetables
1 cup mushrooms, quartered
1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup
Preheat oven to 425°. Cut 3 (4-inch) circles out of dough; discard remaining 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 3 (1-cup) ramekins or bowls. Top each serving with 1 pie crust.