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“Great quick dinner recipe. Perfect for cold days. I found this in an old Cooking Light magazine. Total time: 32 minutes.”
READY IN:
32mins
SERVES:
3
YIELD:
3 potpies
UNITS:
US

Ingredients Nutrition

  • cooking spray
  • 0.5 (15 ounce) package refrigerated pie dough
  • 18 teaspoon salt
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried rubbed sage
  • 14 teaspoon salt
  • 14 teaspoon black pepper
  • 8 ounces chicken breast tenders, cut into bite-size pieces or 8 ounces chicken breasts, cut into pieces
  • 1 14 cups water
  • 1 12 cups frozen mixed vegetables
  • 1 cup mushroom, quartered
  • 1 (10 ounce) can reduced-fat reduced-sodium condensed cream of chicken soup

Directions

  1. Preheat oven to 425 degrees.
  2. Cut 3 (4-inch) circles out of dough, discard remaining dough.
  3. Place dough circles on a baking sheet coated with cooking spray.
  4. Lightly coat dough with cooking spray and sprinkle evenly with 1/8 teaspoon salt.
  5. Pierce top of dough with fork.
  6. Bake dough at 425 degrees for 8 minutes or until golden.
  7. Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken.
  8. Seal bag, and toss to coat.
  9. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
  10. Add chicken mixture, cook 5 minutes, browning on all sides.
  11. Stir in water, scraping pan to loosen browned bits.
  12. Stir in vegetables, mushrooms, and soup, bring to a boil.
  13. Reduce heat, and cook 10 minutes.
  14. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls.
  15. Top each with 1 pie crust.
  16. Yield: 3 servings. (serving size:1 pie).

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