COOKING LIGHT CHICKEN POT PIES

By á-1459

Ingredients

• ½ package Pillsbury pie dough
• 1/8 tsp salt
• 2 tbsp flour
• 1 tsp sage
• 1/4 tsp salt
• 1/4 tsp pepper
• 8 oz. chicken, cut into small pieces
• 1 1/4 cups water
• 1 1/2 cups frozen vegetables
• 1 cup mushrooms, quartered
• 1 can reduced fat, cream of chicken soup
• Cooking spray

Preparation

Step 1

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.