Chicken Potpie

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

8 ingredients

6 steps

Ingredients

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

Directions

1

Prep time: 15 minutes
2

Cook time: 18 minutes
3

Preheat oven 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.
4

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.
5

Spoon about 1 1/4 cups of chicken mixture into each bowl, add mushrooms for anyone who likes them, and top with piecrusts.
6

How kids can help: Cut out piecrust circles; prick piecrust with fork; measure ingredients.