Country Chicken Pot Pie

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Steps

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Preheat oven to 425 degrees.

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Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.

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Melt margarine in large deep skillet over medium-high heat.

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Add chicken.

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Cook and stir 3 minutes or until no longer pink in center.

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Sprinkle with salt.

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Add beans , bell pepper and celery.

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Cook and stir 3 minutes.

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Sprinkle flour evenly over chicken and vegetables.

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Cook and stir 1 minute.

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Stir in broth , half-and-half , thyme and sage.

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Bring to a boil over high heat.

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Reduce heat to low and simmer 3 minutes or until sauce is very thick.

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Stir in onions and corn.

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Return to a simmer.

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Cook and stir 1 minute.

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Pour into pie crust.

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Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.

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Let stand 5 minutes before serving.

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Ingredients

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margarine, boneless skinless chicken breast, salt, fresh green beans, red bell pepper, celery, all-purpose flour, chicken broth, half-and-half, dried thyme leaves, rubbed sage, white pearl onion, frozen corn, pie crust