Chicken Pot Pies

Real prep time: 30 minutes
Baking time: 15 minutes at 400 degrees
Serves 4

Side dish suggestions: green salad, applesauce

Supplies:

• 4 small ramekins or one regular size pie pan
• metal baking dish to fit above items

From your freezer:

• 1# boneless skinless chicken breast
• 1 1/2 c frozen mixed vegetables
• pie crust dough (homemade or Pillsbury)

From your pantry:

• 1 can cream of chicken soup
• cooking spray
• 2 tbl cooking oil (I use canola)
• 2 tbl flour
• 1/4 tsp salt, 1/4 tsp pepper
• 1 tsp sage (okay, if you don't have it, leave it out... or substitute rosemary or thyme)

Fresh:

• 1 c mushrooms, quartered and stemmed

Prep:

1. Combine flour, sage, salt, and pepper in a bowl.
2. Cut chicken into bite-sized chunks. Dump in bowl and mix around until chicken is covered in flour.
3. Heat a large pan over medium high heat. Add cooking oil. Add chicken and cook until no pink inside (5 minutes).
4. Stir in water, scraping pan to loosen bits.
5. Stir in vegetables, mushrooms, and soup. Bring to a boil.
6. Reduce heat to low and simmer for 10 minutes.
7. While the filling is simmering... roll out pie crust dough. Turn ramekins or pie pan upside down and trace around outside with knife.
8. Spray ramekins or pie pan with cooking spray. Fill with filling and lie crust across top.
9. Place ramekins or pie pan into another baking dish to catch any bubbling filling from messing up the bottom of your oven.

*Stop here to refrigerate until dinner time, or continue on.*

Bake:

1. Bake at 400 degrees for 15 minutes, or until crust is golden brown and filling is bubbling.
2. Serve hot!

Got an extra 30 seconds? Use a small cookie cutter to cut a shape out of the middle of the pie crust top. I used a star. It makes kids more interested to eat it!

Approx calories: 350 per ramekin or 1/4 of pie