Chicken Potpies

Chicken Potpies
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ½ cups frozen mixed vegetables
  • 1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup
  • ½ (15-ounce) package refrigerated pie dough (such as Pillsbury)
  • 1 ¼ cups water
  • ¼ teaspoon salt
  • 1/8 teaspoon salt
  • 1 cup mushrooms, quartered
  • + 5 more ingredients
    • ¼ teaspoon black pepper
    • 1 teaspoon dried rubbed sage
    • 8 ounces chicken breast tenders, cut into bite-sized pieces
    • 2 tablespoons all-purpose flour
    • Cooking spray

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 ...

View full recipe at My Recipes

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