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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Ingredients:
2 tablespoons margarine or 2 tablespoons butter |
3/4 lb boneless skinless chicken breast, cut in 1 inch pieces |
3/4 teaspoon salt |
8 ounces fresh green beans, cut in 1 inch pieces |
1/2 cup red bell pepper, chopped |
1/2 cup celery, thinly sliced |
3 tablespoons all-purpose flour |
1/2 cup chicken broth |
1/2 cup half-and-half |
1 teaspoon dried thyme leaves |
1/2 teaspoon rubbed sage |
1 cup white pearl onion, frozen |
1/2 cup frozen corn |
pie crust, 10 inch |
Directions:
1. Preheat oven to 425 degrees.
2. Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
3. Melt margarine in large deep skillet over medium-high heat.
4. Add chicken; cook and stir 3 minutes or until no longer pink in center.
5. Sprinkle with salt.
6. Add beans, bell pepper and celery; cook and stir 3 minutes.
7. Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
8. Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
9. Reduce heat to low and simmer 3 minutes or until sauce is very thick.
10. Stir in onions and corn.
11. Return to a simmer; cook and stir 1 minute.
12. Pour into pie crust.
13. Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
14. Let stand 5 minutes before serving.
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