Chicken Pot Pie Cooking Light

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Chicken Potpies

Credit: Becky Luigart-Stayner; Leigh Ann Ross

Recipe Summary test

Yield:

3 servings (serving size: 1 pie)

Nutrition Info

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Ingredients

Ingredient Checklist

• ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• ⅛ teaspoon salt
• 2 tablespoons all-purpose flour
• 1 teaspoon dried rubbed sage
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• 8 ounces chicken breast tenders, cut into bite-sized pieces
• 1 ¼ cups water
• 1 ½ cups frozen mixed vegetables
• 1 cup mushrooms, quartered
• 1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Directions

Instructions Checklist

• Step 1

  Preheat oven to 425°.

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• Step 2

  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.

• Step 3

  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 piecrust.

Nutrition Facts

Per Serving:

374 calories; calories from fat 27%; fat 11.4g; saturated fat 4.8g; mono fat 4.2g; poly fat 1.2g; protein 24.1g; carbohydrates 42.6g; fiber 4.6g; cholesterol 58mg; iron 1.9mg; sodium 882mg; calcium 38mg.

Chicken Pot Pie Cooking Light

Source: https://www.myrecipes.com/recipe/chicken-potpies

Posted by: miyashirouplarn.blogspot.com

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