Ingredients:
2 tablespoons margarine or 2 tablespoons butter
3/4 lb boneless skinless chicken breasts, cut in 1 inch pieces
3/4 teaspoon salt
8 ounces fresh green beans, cut in 1 inch pieces
1/2 cup red bell peppers, 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 white pearl onions, frozen
1/2 cup frozen corn
pie crusts, 10 inch
Directions:
Preheat oven to 425 degrees.
Spray a 10-inch deep dish pie plate or three 4-inch ramekins 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 center.
Sprinkle with salt.
Add beans, bell 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 very thick.
Stir in onions and corn.
Return to a simmer; cook and stir 1 minute.
Pour into pie crust.
Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
Let stand 5 minutes before serving.
Servings: 6
Time preparation: 20 min.
Time total: 40 min.