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Country Chicken Pot Pie by Devin Lee serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

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

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.

Categories:

Main Dishes