Speedy Chicken Potpie

Ingredients

• 1  bay leaf 
• 0.3 teaspoon pepper black
• 0.3 teaspoon rubbed sage dried
• 3 cups less-sodium chicken broth fat-free divided
• 3 tablespoons flour all-purpose
• 0.5 teaspoon thyme leaves fresh chopped
• 0.7 cup peas and carrot blend diced green frozen
• 15 ounce piecrust dough refrigerated
• 2 cups potatoes diced refrigerated with onion (such as simply potatoes)
• 0.3 teaspoon salt 
• 1 pound chicken breasts boneless skinless cut into 1/2-inch pieces

Equipment

• frying pan
• baking sheet
• sauce pan
• oven

Directions

1. Preheat oven to 42
2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
3. Add chicken to pan; sprinkle with salt. Saut 5 minutes or until browned and done.
4. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan.
5. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken.
6. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick.
7. Remove bay leaf. Stir in thyme, pepper, and sage.
8. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet.
9. Bake at 425 for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.