Chicken Potpie

1. 1

   Preheat oven 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. 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. 3

   Spoon about 1 1/4 cups of chicken mixture into each bowl, add mushrooms for anyone who likes them, and top with piecrusts.

4. 4

   How kids can help: Cut out piecrust circles; prick piecrust with fork; measure ingredients.

* Per serving · 4 servings · Values may vary.

No additional tips available.