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Sunday, 27 January 2013

Easy Chicken Recipe : Chicken Potpies


Ingredients :
  •     1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
  •     Cooking spray
  •     1/8 teaspoon salt
  •     2 tablespoons all-purpose flour
  •     1 teaspoon dried rubbed sage
  •     1/4 teaspoon salt
  •     1/4 teaspoon black pepper
  •     8 ounces chicken breast tenders, cut into bite-sized pieces
  •     1 1/4 cups water
  •     1 1/2 cups frozen mixed vegetables
  •     1 cup mushrooms, quartered
  •     1 (10 1/2-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup

Preparation :
  •    Preheat oven to 425°.
  •    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 teaspoon salt. Pierce top of dough with a fork. Bake dough at 425° for 8 minutes or until golden.
  •     Combine flour, sage, 1/4 teaspoon salt, and pepper in a 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, mushrooms, and soup; bring to a boil. Reduce heat, and cook 10 minutes. Spoon 1 cup chicken mixture into each of 3 (1-cup) ramekins or bowls; top each serving with 1 piecrust.

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