Easy Chicken Pot Pie

1 refrigerated pie crust (or make your own)
3 T flour
1/4 t garlic powder
1 pound skinless boneless chicken breasts, cut into 1-inch pieces
3 T butter
2 2/3 cups chicken broth
3 c frozen mixed vegetables
1 t dried rubbed sage
Salt and pepper to taste

1. Preheat oven to 425 degrees.

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 over medium-high heat. Add the chicken and any remaining flour to skillet and stir until the 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 coked through, about 8 minutes.

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

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