Chicken Potpie

Name: Chicken Potpie
Ingredients: 15oz. package refrigerated (not frozen) piecrust; cooking spray; 4 cooked boneless, skinless chicken breast halves, cut into bite-size pieces; 3-1/2 cups frozen mixed vegetables, thawed; Two 10.5oz. cans reduced-fat, reduced-sodium cream of chicken soup; 1/2 tsp dried rosemary; 1-1/2 cups water

7 ingredients

3 steps

Ingredients

15oz. package refrigerated (not frozen) piecrust
cooking spray
4 cooked boneless, skinless chicken breast halves, cut into bite-size pieces
3-1/2 cups frozen mixed vegetables, thawed
Two 10.5oz. cans reduced-fat, reduced-sodium cream of chicken soup
1/2 tsp dried rosemary
1-1/2 cups water

Directions

1

1. Preheat over to 425 degrees. Unfold and roll out one crust to approximately 14 inches in diameter. Cut out 6 circles (individual bowl size). Place circles on baking pan coated with cooking spray; spray tops and prick with fork. Bake for 7 to 9 minutes or until lightly browned. Remove from oven, but leave crusts on pan to keep warm.
2

2. Meanwhile, saute' mushrooms, if using, over medium-high heat in a large skillet coated with cooking spray. When lightly browned and softened (about 3 minutes), remove mushrooms and keep warm. Lower heat to medium, add chicken, mixed vegetables, chicken soup, rosemary, and water to skillet, stirring to combine. Simmer for 10 minutes, stirring occasionally.
3

3. Spoon about 1-1/4 cups of chicken mixture into each bowl, add mushrooms for anyone who likes them, and top with piecrusts.