Ingredients
Preparation
Preheat oven to 425°.Cut 3 (4-inch) circles out of dough; discard remaining dough. 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. Bake dough at 425° for 8 minutes or until golden.
Combine flour, sage, 1/4 teaspoon salt, and pepper in a zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. 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 pie crust.
Cooking Light, OCTOBER 2003
2 comments:
Those are very cute! I love individual pot pies! A little extra work, but they make you feel extra special too!
Welcome to The Foodie Blogroll! :)
These sound great. I love the idea to use pie dough (why didn't I think of that before! lol) because I'm terrible at crusts. Thanks for the great share!
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