Chicken Potpie

New one from Cooking Light. I bulked up the veggies on this with some extra frozen veg and made it a bit more substantial:

• 1/2 15-oz refrigerated pie dough (such as Pillsbury)
• 1/8 tsp salt
• 2 TB flour
• 1 tsp sage or rosemary
• 1/4 tsp salt
• 1/4 tsp black pepper
• 8 oz chicken breast tenders, cut into bite sized pieces
• 1.25 c water
• 1.5 c frozen mixed vegetables (I probably doubled this, used spinach, brocoli and peas)
• 1 c mushrooms, sliced
• 1 can reduced fat reduced sodium condensed cream of chicken soup

Preheat oven to 425.

Place refrigerated pie dough on cookie sheet or casserole dish, coated with cooking spray. Cut to the right shape for a 9x13 casserole dish. Lightly spray dough with cooking spray, then sprinkle evenly with 1/8 tsp salt. Pierce with a fork, and bake at 425 for 12 minutes or until golden.

Combine flour, and spices in a ziploc bag, add chicken and shake to coat. Heat a large nonstick skillet over medium-high heat, coat pan with cooking spray and add chicken to pan. Cook 5 min, or until chicken is browned on all sides. Stir in water, scraping up browned bits, add vegetables, mushrooms, and soup. Bring to a boil, reduce heat and cook 10 min. Spoon chicken mixture into casserole dish, top with pie crust and serve.

Yield: 4 servings, 6 points each