Chicken Pot Pie

 

1 pie crust
3 tablespoons all purpose flour
1/4 teaspoon garlic powder
1 pound skinless boneless chicken breast - cut into 1-inch pieces.
3 tablespoons butter
2 2/3 cups chicken broth
3 cups frozen mixed vegetables
(such as: corn, peas, carrots.).
1 teaspoon dried rubbed sage
Salt and  pepper to taste

 

Preheat oven to 425°

 

Combine flour and garlic powder in medium bowl.

 

Season chicken with salt and pepper. Add chicken to flour; toss to coat.

Melt butter in large skillet oven medium-high heat. Add the chicken and any remaining flour to skillet and stir until chicken is brown, about 5 minutes.

 

Stir in broth, vegetables and sage. Bring to boil, scraping up any browned bits. Reduce heat, cover skillet and simmer until chicken is cooked through, about 8 minutes.

 

Season with salt and pepper. Transfer chicken mixture to deep dish 10-inch pie plate or round casserole.

 

Top with pie crust; seal and crimp edge and make slits to vent. Bake in oven until crust is golden, about 15 minutes.