Easy Chicken Pot “Pies”

This Cooking Light recipe was a hit with my family the first time I made it, and I knew right away that it was going to be a keeper. When my son asked me to make it for one of his last meals at home before he went to college, I figured it was worth sharing.

Easy Chicken Pot Pies

Ingredients
(The recipe below is for 3 servings. I stretch it to 4 servings using more chicken and cutting smaller circles of dough.)

• 1 circle of refrigerated pie crust dough (1/2 package)
• salt
• 2 Tbsp flour
• 1 tsp dried sage
• 1/4 tsp salt (I usually omit this salt, since the soup has plenty of salt for our taste)
• 1/4 tsp black pepper
• 8 oz chicken breast tenders, cut into bite-sized pieces (I use up to 1 lb chicken tenders without adjusting the other ingredients)
• 1 1/4 Cups water
• 1 1/2 cups frozen mixed vegetables (I use frozen cut green beans instead because my husband doesn’t like corn unless it’s corn-on-the-cob)
• 1 (10 1/2 oz) can condensed reduced-fat, reduced-sodium cream of chicken soup

Directions

The pie crust “lids” are baked in the oven. Everything else is cooked on the stove.

• Preheat oven to 425°
• Cut 3 or 4 circles out of the dough to use as the lids of the pot pies. (I use a paring knife and trace the outline of a ramekin.)  
• Place pie crust circles on a cookie sheet lightly sprayed with cooking spray.
• Lightly spray the pie crust circles with cooking spray, lightly sprinkle with salt, and pierce several times with a fork.
• Bake pie crust circles at 425° for 8 minutes or until lightly golden.
• Add flour, sage, 1/4 tsp salt, and pepper to a gallon-sized zipper bag, close bag, and shake to blend. Add chicken, seal bag, and toss to coat.
• Heat a large skillet coated with cooking spray over medium-high heat.
• Add chicken and cook 5 minutes, browning pieces on all sides.
• Stir in water and scrape the pan to loosen any browned bits.
• Stir in the frozen vegetables and soup.
• Bring to a low boil, reduce heat, and simmer for about 10 minutes.
• Ladle chicken filling into each of 3-4 bowls and top with a pie crust circle lid.