Individual Chicken Pot Pies
Ingredients:
1 (15 oz) pkg refrigerated pie dough
1/2 t salt
4 T all purpose flour
2 t dried rubbed sage
1/2 t black pepper
*1 lb. chicken (I used bone in and cooked in the crockpot then removed bones)
2 cups water
2 cups frozen mixed vegetables (I used a little less, peas & carrots)
2 cans condensed cream of chicken soup (red. fat)
Preheat oven to 425.
Unroll pie crusts and cut 8 circles out using your bowls as your guide. Spray 2 cookie sheets with cooking spray and place circles and extra pieces of crust on sheets. Spray dough with cooking spray and sprinkle with salt. Pierce top of dough with a fork. Bake dough for about 8 minutes or until golden.
*Combine chicken, flour, sage and 1/4 t salt and pepper in a skillet*. Let cook for a few minutes. Add water, scraping pan to loosen browned bits. Stir in vegetables and soup. Bring to a boil. Reduce heat and cook for 10 minutes. Spoon 1 cup chicken mixture into each ramekin or bowl. Top each serving with a circle crust.
*In the original recipe, instead of cooking the chicken in the crockpot before it told to cut up raw chicken in bite size pieces, coat with flour, sage, salt, pepper and brown in skillet for about 5 minutes*.
Our Review: Mike and I liked these, they tasted like real pot pies! Brooke liked the crust but not the filling (probably b/c it had veggies). These would also be good with turkey in place of the chicken!
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