Chicken Potpies

Ingredients

• 0.3 teaspoon pepper black
• 8 ounces chicken breast cut into bite-sized pieces
• 10.5 ounce cream of chicken soup reduced-fat reduced-sodium canned
• 1 teaspoon rubbed sage dried
• 2 tablespoons flour all-purpose
• 1.5 cups savory vegetable mixed frozen
• 1 cup mushrooms quartered
• 15 ounce pie crust dough refrigerated (such as Pillsbury)
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1.3 cups water 

Equipment

• bowl
• frying pan
• baking sheet
• oven
• ramekin
• ziploc bags

Directions

1. Preheat oven to 42
2. Cut 3 (4-inch) circles out of dough; discard remaining dough.
3. 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.
4. Bake dough at 425 for 8 minutes or until golden.
5. Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat.
6. Heat a large nonstick skillet coated with cooking spray over medium-high heat.
7. 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.