Vegetable And Chicken Pot Pie
|Boneless, skinless, chicken breasts||3⁄4 Pound, cut into 1 inch pieces|
|Fresh green beans||8 Ounce, cut into 1 inch pieces to make 2 cups|
|Chopped red bell pepper||1⁄2 Cup (8 tbs)|
|Thinly sliced celery||1⁄2 Cup (8 tbs)|
|All purpose flour||3 Tablespoon|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Half and half||1⁄2 Cup (8 tbs)|
|Dried thyme leaves||1 Teaspoon|
|Rubbed sage||1⁄2 Teaspoon|
|Frozen pearl onions||1 Cup (16 tbs)|
|Frozen corn||1⁄2 Cup (8 tbs)|
|Single crust pastry||1 (10 Inch Size)|
PREHEAT oven to 425°F.
Spray 10-inch deep-dish pie plate with nonstick cooking spray.
MELT margarine in large deep skillet over medium-high heat.
Add chicken; cook and stir 3 minutes or until no longer pink in centers.
Sprinkle with salt.
Add green beans, pepper and celery; cook and stir 3 minutes.
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 thickened.
Stir in onions and corn.
Return to a simmer; cook and stir 1 minute.
TRANSFER mixture to prepared pie plate.
Place pie pastry over chicken mixture; turn pastry edge under and flute to seal.
Cut 4 slits in pie pastry to allow steam to escape.
BAKE, uncovered, 20 minutes or until crust is light golden brown and chicken mixture is hot and bubbly.
Let stand 5 minutes before serving.