1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
1/4 teaspoon salt
3 cups chicken broth, divided
1 bay leaf
2 cups refrigerated diced potatoes with onion
2/3 cup frozen green peas and diced carrot blend
3 tablespoons all-purpose flour
1/2 teaspoon chopped fresh thyme
1/4 teaspoon black pepper
1/4 teaspoon dried rubbed sage
1/4 (15-ounce) package refrigerated piecrust dough
Preheat oven to 425°.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sprinkle with salt. Sauté 5 minutes or until browned and done.
While chicken cooks, bring 2 1/2 cups broth and bay leaf to a boil in a large saucepan. Add potatoes; cover and cook over medium-high heat 8 minutes. Stir in peas and carrots; cover and cook 2 minutes. Stir in chicken. Combine remaining 1/2 cup broth and flour; stir into potato mixture. Reduce heat to medium; cook 2 minutes or until bubbly and thick. Remove bay leaf. Stir in thyme, pepper, and sage.
While potato mixture cooks, cut piecrust dough crosswise into 12 strips. Arrange on a parchment-lined baking sheet. Bake at 425° for 7 minutes or until browned and puffy. Top chicken mixture with piecrust strips.