Name: Easy Chicken Pot Pies
Yield: 2 Servings; can be doubled
Ingredients: 1 refrigerated pie crust (half of 15-ounce package), room temperature; 2 tablespoons all purpose flour; 1 1/2 teaspoons dried rubbed sage; 8 ounces skinless boneless chicken breast, cut into 1-inch pieces; 1 1/2 tablespoons butter; 1 1/3 cups canned chicken broth; 1 1/2 cups frozen mixed vegetables

For a first course, toss mixed greens with a cider vinaigrette.

Recipe information

Yield
2 Servings; can be doubled

Ingredients

1 refrigerated pie crust (half of 15-ounce package), room temperature

2 tablespoons all purpose flour

1 1/2 teaspoons dried rubbed sage

8 ounces skinless boneless chicken breast, cut into 1-inch pieces

1 1/2 tablespoons butter

1 1/3 cups canned chicken broth

1 1/2 cups frozen mixed vegetables

Preparation

Step 1
Preheat oven to 425°F. Place crust on work surface. Press out fold lines; pinch to seal any cracks. Cut out 2 pastry rounds to fit top of two 2-cup ramekins. Arrange crusts on baking sheet. Pierce with fork. Bake crusts until golden, about 8 minutes.
Step 2
Meanwhile, combine flour and 1/2 teaspoon sage in medium bowl. Season chicken with salt and pepper. Add chicken to flour; toss to coat. Melt butter in heavy large skillet oven medium-high heat. Add chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes. Mix in broth, vegetables and 1 teaspoon sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes. Season with salt and pepper.
Step 3
Transfer filling to ramekins. Top with crusts and serve.

TagsPot Pie Savory Pie and Tart American Chicken Breast Chicken Poultry Main Dinner Nut Free Simmer Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes