Easy Chicken Pot Pie

• 0.5 (15 ounce) package refrigerated pie dough (Pillsbury works well)
• cooking spray
• 18 teaspoon salt
• 2 tablespoons flour
• 1 teaspoon dried sage
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 medium boneless skinless chicken breasts, cut into bite sized pieces
• 1 14 cups water
• 1 cup frozen corn kernels
• 1 cup frozen carrots
• 1 cup frozen green beans
• 1 cup sliced mushrooms
• 1 (10 ounce) can condensed cream of chicken soup

1. Preheat oven to 425; combine flour, sage, 1/4 teaspoon salt, and pepper in medium bowl.
2. Add chicken pieces to mixture and combine.
3. Heat a large non-stick skillet, covered with cooking spray,over medium heat.
4. Add chicken and cook, stirring occasionally until no longer pink in the middle.
5. Meanwhile, take one section of pie crust, leave folded, and cut out circle with a cereal bowl (or the bowls you are eating out of.
6. they should be fairly small as to make 4 circles) trim edges off circles and separate.
7. Place circles on a non-stick cookie sheet coated with cooking spray and sprinkle with 1/8 teaspoon salt.
8. Bake in oven for 8 minutes or until golden brown.
9. Add water, soup, frozen veggies, and mushrooms to pan.
10. Stir and cook until boiling, reduce heat.
11. Heat through for about 5-10 more minutes, or until veggies are at desired consistency, and sauce is thickened.
12. Serve chicken mixture in bowls and top with pie circle.
13. Enjoy!

cooking spray, salt, flour, sage, salt, pepper, chicken breasts, water, corn, frozen carrots, frozen green beans, mushrooms, condensed cream

Taken from www.food.com/recipe/easy-chicken-pot-pie-78202 (may not work)