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1 refrigerated pie crust (or make your own)

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

1 teaspoon dried rubbed sage

Salt and freshly ground black pepper to taste

1. Preheat oven to 425*F (220*C).
2. Combine flour and garlic powder in medium bowl.
3. Season chicken with salt and pepper. Add chicken to flour; toss to coat.
4. 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.
5. 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.
6. Season with salt and pepper. Transfer chicken mixture to deep dish 10-inch pie plate or round casserole.
7. op with pie crust; seal and crimp edge and make slits to vent. Bake in oven until crust is golden, about 15 minutes.

Serves 4 to 6.