- 2
Ingredients
- 1 refrigerated pie crust (half of 15-ounce package), room temperature
- 2 tablespoons all purpose flour
- 1 1/2 teaspoons dried rubbed sage
- 8 ounces skinless boneless chicken breast, cut into 1-inch pieces
- 1 1/2 tablespoons butter
- 1 1/3 cups canned chicken broth
- 1 1/2 cups frozen mixed vegetables
Preparation
Step 1
Preparation
Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes.
Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper.
Transfer filling to ramekins. Top with crusts and serve.
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