1 pie crust
2 Tbsp flour
1 1/2 tsp sage
8 oz. skinless, boneless, chicken breast meat
salt and pepper to taste
1 1/2 Tbsp butter
1 1/3 c chicken stock
or canned chicken broth
1 1/2 c frozen mixed vegetables
Preheat oven to 425°F.
Roll out pie crust into circles to fit two 16 oz ramekins
, or one 1-qt baking dish
Lay crust(s) on a baking sheet
and prick with a fork. Bake 8 minutes or until golden brown
Combine flour and 1/2 tsp sage in a large ziplock bag. Add salt, pepper.
Cut chicken into bite-sized pieces. Add to flour's ziplock. Seal bag and shake to coat chicken pieces.
Melt butter in a large skillet over medium high heat. Add chicken and seasoned flour to skillet.
Cook chicken until golden brown, about five minutes. Slowly stir in broth or stock, vegetables and remaining sage. Bring to a boil.
Reduce heat. Simmer, covered, until chicken is cooked through and vegetables are tender, about 8 minutes.
Pour chicken into ramekins or 1 qt baking dish, top with baked crusts.
Adapted from Bon Appétit