Country Chicken Pot Pie
- 2 tablespoons butter
- 14 lb skinless chicken breast, cubed
- 34 teaspoon salt
- 2 cups green beans
- 12 cup red bell pepper, chopped,
- 12 cup celery, sliced, thinly
- 3 tablespoons all-purpose flour
- 12 cup chicken broth
- 12 cup half-and-half
- 1 teaspoon thyme leaves, dried
- 12 teaspoon rubbed sage
- 1 cup pearl onions, frozen
- 12 cup corn, frozen
- 1 (10 inch) pastry crust
DirectionsPreheat 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.