Ingredients

• olive oil cooking spray
• 1 15-ounce package refrigerated Pillsbury pie dough
• 2 tablespoons all purpose flour
• 1 teaspoon dried sage
• coarse salt and freshly ground pepper, to taste
• 2 boneless, skinless chicken breasts, cut into bite sized pieces
• 1 1/4 cups water
• 1 1/2 cups frozen mixed vegetables
• 1 cup sliced button mushrooms
• 1 10.75-ounce can cream of chicken soup

Directions

1. Preheat oven to 425 degrees.

2. ¹ Spray a baking sheet with cooking spray. Lay out dough and, using a bowl as a guide, cut out two circles of dough per serving. Place dough circles on prepared baking sheet. Lightly coat dough with cooking spray and sprinkle evenly with a little salt. Prick dough with a fork and bake until golden, 8 minutes. Set aside.

3. ² In a medium bowl or resealable plastic bag, combine flour, sage, and salt and pepper. Add chicken and toss to coat.

4. ³ Coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add chicken; cook, turning, until brown on all sides, 5 minutes. Add water, scraping pan to loosen browned bits, then stir in vegetables, mushrooms, and soup. Bring to a boil, reduce heat to medium, and simmer 10 minutes.

5. ⁴ To assemble pot pies, place one piecrust circle in the bottom of the individual bowls. Spoon in chicken mixture and top each serving with another piecrust. Serve immediately.

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