Chicken Potpies

Chicken Potpies(Adapted from CL)

1 recipe of your favorite pie dough (just enough for a single crust)
1 -2 teaspoons melted butter
1/8 teaspoon salt
2 tablespoons flour
1 teaspoon dried rubbed sage
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces chicken breast, 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 cream of chicken soup

Preheat oven to 425

Roll out the pie dough as you would a normal bottom crust. Using the top of a 1 cup ramekin, place it and press down on top of the dough 3 times to make lids for the pies. Place dough circles on a baking sheet lightly coated with cooking spray. With a pastry brush, coat dough with with melted butter and sprinkle evenly with 1/8 teaspoon salt. Prick top of dough with a fork. Bake at 425 for about 8 minutes until it turns golden brown.

Combine flour, sage, 1/4 teaspoon salt, and pepper in a ziploc bag. Add chicken and seal bag; 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 and top each with a pie crust circle.