Chicken Potpies

Because the piecrust topping cooks on a baking sheet and is then placed over the filling, you don't need to use ovenproof bowls for the pies. Use a bowl or ramekin as a guide for cutting the dough. You can use 2 cups chopped leftover chicken in place of chicken breast tenders.

Yield: 3 servings (serving size: 1 pie)

Ingredients

• 1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
• Cooking spray
• 1/8  teaspoon  salt
• 2  tablespoons  all-purpose flour
• 1  teaspoon  dried rubbed sage
• 1/4  teaspoon  salt
• 1/4  teaspoon  black pepper
• 8  ounces  chicken breast tenders, cut into bite-sized pieces
• 1 1/4  cups  water
• 1 1/2  cups  frozen mixed vegetables
• 1  cup  mushrooms, quartered
• 1  (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Preparation

Preheat oven to 425°.

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.

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.

Nutritional Information

Calories:

374 (27% from fat)

Fat:

11.4g (sat 4.8g,mono 4.2g,poly 1.2g)

Protein:

24.1g

Carbohydrate:

42.6g

Fiber:

4.6g

Cholesterol:

58mg

Iron:

1.9mg

Sodium:

882mg

Calcium:

38mg