This pot pie is healthy, super easy, cheap, and of course, yummy. Because the pie crust topping cooks on a baking sheet and is then placed over the filling, you can make individual servings without using ovenproof bowls.
(Adapted from Cooking Light)
1 refrigerated pie crust (I use Pilsbury)
2 tablespoons flour
1 tsp dried rubbed sage
1/4 tsp salt
1/4 tsp pepper
8 ounces chicken breast tenders, cut into bite-size pieces
1 1/4 cups water
1 1/2 cup frozen mixed vegetables
1 (10 1/2 oz) can condensed, lo-fat, cream of chicken soup
1. Preheat oven to 425.
2. Unroll pie crust. Place individual serving bowl upside-down on crust and use as a guide to cut circles out of dough. Place dough circles on a baking sheet coated with cooking spray. (I also use the dough scraps – why waste?)
3. Lightly coat crusts with cooking spray, sprinkle with salt, and poke with a fork. Bake at 425 for 8 minutes or until golden.
4. Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag. Add chicken. Seal bag and toss to coat chicken. Cook chicken in a large skillet coated with cooking spray until browned on all sides.
5. Stir in water, vegetables, and soup. Bring to a boil. Reduce heat and cook 10 minutes.
6. Spoon filling into serving bowl and top with crust.
What’s your favorite fall comfort food?