Country Chicken Pot Pie
Ready In: 35 mins
Serves: 6
Ingredients
- 2 tablespoons butter
- 1⁄4 lb skinless chicken breast, cubed
- 3⁄4 teaspoon salt
- 2 cups green beans
- 1⁄2 cup red bell pepper, 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 frozen pearl onions
- 1⁄2 cup frozen corn
- 1 (10 inch) pastry crust
Directions
- Preheat oven to 425 degrees. Spray 10 ionc deep dish pie plate.
- Melt butter 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.
- Transfer mixture to prepared pie plate. Place pie crust over chicken mixture, turn edge under and crimp to seal. Cut 4 slits, or decorative pices out of pie crust to allow steam to escape. Bake 20 minutes or until crust is light golden brown and mixture is hot and bubbly.
- Let stand 5 minutes before serving.
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