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Country Chicken Pot Pie
by Devin Lee
serves: 6
  Best Loved Casseroles P. 76
Ingredients:
  2 T   butter or margarine
  3/4 lb   bnls/sknls chicken breasts, 1in. pcs
  3/4 t   salt
  8 oz   fresh green beas, 1in. pcs
  1/2 cup   chopped red bell pepper
  1/2 cup   thinly sliced celery
  3 T   flour
  1/2 cup   chicken broth
  1 t   dried thyme leaves
  1/2 t   rubbed sage
  1 cup   frozen pearl onions
  1/2 cup   frozen corn
  1   Pie pastry for 10-in. pie
Directions:
  Preheat oven to 425. Spray 10-in deep-dish pie plate w/ nonstick cooking spray.
Melt butter in large deep skillet over medium-high heat. Add chicken; cook and stir 3 min. or until no longer pink in center. Sprinkle w/ salt. Add beans, bell pepper and celery; cook and stir 3 min.
Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute. Stir in broth, half-and-half, thyme and sage; bring to boil over high heat.
Reduce heat to low and simmer 3 min. or until sauce is very thick. Stir in onions and corn. Return to a simmer, cook and stir 1 minute.
Transfer mixture to prepared pie plate. Place pie crust over chicken mixture; turn edge under and crimp to seal. Cut 4 slits in pie crust to allow steam to escape.
Bake 20 min. or until crust is light golden brown and mixture is hot and bubbly. Let stand 5 min.