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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 6 |
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My Mother loves this recipe. So I do make this alot. Ingredients:
2 tablespoons butter |
1/4 lb skinless chicken breast, cubed |
3/4 teaspoon salt |
2 cups green beans |
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 frozen pearl onions |
1/2 cup frozen corn |
1 (10 inch) pastry crust |
Directions:
1. Preheat oven to 425 degrees. Spray 10 ionc deep dish pie plate.
2. Melt butter in large deep skillet over medium high heat. Add chicken, cook and stir 3 minutes or until no longer pink in center. Sprinkle with salt. Add beans, bell pepper and celery, cook and stir 3 minutes.
3. Sprinkle flour evenly over chicken and vegetables, cook and stir 1 minute. Stir in broth, half and half, thyme and sage, bring to a boil over high heat. Reduce heat to low and simmer 3 minutes or until sauce is very thick. Stir in onions and corn. Return to a simmer, cook and stir 1 minute.
4. Transfer mixture to prepared pie plate. Place pie crust over chicken mixture, turn edge under and crimp to seal. Cut 4 slits, or decorative pices out of pie crust to allow steam to escape. Bake 20 minutes or until crust is light golden brown and mixture is hot and bubbly.
5. Let stand 5 minutes before serving.
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