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I didn't make this today:
NOT ME!
COUNTRY CHICKEN POT PIE
2 tablespoons butter or margarine
3/4 pound boneless skinless chicken breasts, cut into 1-inch pieces
3/4 teaspoon salt
8 ounces fresh green beans, cut into i-inch pieces (2 cups)
1/2 cup chopped red bell pepper
1/2 cup thinly sliced celery
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
Pastry for single-crust 10-inch pie
Preheat oven to 425 degrees F.
Spray 10-inch deep dish pie plate with nonstick cooking spray.
Melt butter in large deep skillet over medium-high heat.
Add chicken; cook and stir 3 minutes or untilno longer pink in center.
Sprinkle with salt.
Add beans, bell pepper and celery; cook and stir 3 minutes.
Sprinkle flour evenly over chicken and vegtables; 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 edges under and crimp to seal. Cut 4 slits in 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.
Makes 6 servings