1/2 (15 oz) package refrigerated pie dough (such as Pillsbury)
1/8 tsp salt
2 TBSP Flour
1 tsp sage
1/4 tsp black pepper
8 oz chicken breast, cut into bite size pieces
1 1/4 cups water
1 1/2 cups frozen mixed vegetables
1 cup mushrooms, quartered
1 (10 1/2 oz) can condensed reduced-fat, reduced-sodium cream of chicken soup
1. Preheat oven to 425
2. Cut 3 (4-inch) circles out of dough; discard remaining dough. Place dough circles on a baking sheet coated with cooking spray. Lightly coat dough with cooking spray. Sprinkle evenly with 1/8 tsp salt. Pierce dough of dough with fork. Bake dough at 425 for 8 minutes or until golden.
3. Combine flour, sage, 1/4 tsp salt, and pepper in zip-top plastic bag; add chicken. Seal bag, and toss to coat. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken mixture. Cook 5 minutes, browning on all sides.
Stir in water, scraping pan to loosen browned bits. Stir in vegetables, muschrooms, and soup; bring to a boil. Reduce heat and cook 10 minutes.
Spoon 1 cup chicken mixutre into each of 3 ramekins or bowls. Top each serving with piecrust.