COOKING LIGHT CHICKEN POT PIES

COOKING LIGHT CHICKEN POT PIES

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½ package Pillsbury pie dough

  • tsp salt

  • 2

    tbsp flour

  • 1

    tsp sage

  • ¼

    tsp salt

  • ¼

    tsp pepper

  • 8

    oz. chicken, cut into small pieces

  • cups water

  • cups frozen vegetables

  • 1

    cup mushrooms, quartered

  • 1

    can reduced fat, cream of chicken soup

  • Cooking spray

Directions

Preheat oven to 425 degrees. Cut 3 4-inch circles out of dough; discard remaining dough. Place dough circles on a baking dish 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 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 non-stick frypan 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 a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 serving bowls; top each with 1 pie crust. Serve.


Nutrition

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