Ingredients

15oz. package refrigerated (not frozen) piecrust

cooking spray

4 cooked boneless, skinless chicken breast halves, cut into bite-size pieces

3-1/2 cups frozen mixed vegetables, thawed

Two 10.5oz. cans reduced-fat, reduced-sodium cream of chicken soup

1/2 tsp dried rosemary

1-1/2 cups water

Preparation

  1. Preheat over to 425 degrees. Unfold and roll out one crust to approximately 14 inches in diameter. Cut out 6 circles (individual bowl size). Place circles on baking pan coated with cooking spray; spray tops and prick with fork. Bake for 7 to 9 minutes or until lightly browned. Remove from oven, but leave crusts on pan to keep warm.
  2. Meanwhile, saute’ mushrooms, if using, over medium-high heat in a large skillet coated with cooking spray. When lightly browned and softened (about 3 minutes), remove mushrooms and keep warm. Lower heat to medium, add chicken, mixed vegetables, chicken soup, rosemary, and water to skillet, stirring to combine. Simmer for 10 minutes, stirring occasionally.
  3. Spoon about 1-1/4 cups of chicken mixture into each bowl, add mushrooms for anyone who likes them, and top with piecrusts.