Speedy Chicken Potpie

Found on MyRecipes

Yield: 4 servings (serving size: 1 1/4 cups chicken mixture and 3 piecrust strips)

Ingredients

• Cooking spray
• 1  pound  skinless, boneless chicken breasts, cut into 1/2-inch pieces
• 1/4  teaspoon  salt
• 3  cups  fat-free, less-sodium chicken broth, divided
• 1  bay leaf
• 2  cups  refrigerated diced potatoes with onion (such as Simply Potatoes)
• 2/3  cup  frozen green peas and diced carrot blend
• 3  tablespoons  all-purpose flour
• 1/2  teaspoon  chopped fresh thyme
• 1/4  teaspoon  black pepper
• 1/4  teaspoon  dried rubbed sage
• 1/4  (15-ounce) package refrigerated piecrust dough

Preparation

1. Preheat oven to 425°.

2. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.

3. While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.

4. While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.