Country Chicken Pot Pie

• 2 tablespoons margarine or 2 tablespoons butter
• 3/4 lb boneless skinless chicken breast, cut in 1 inch pieces
• 3/4 teaspoon salt
• 8 ounces fresh green beans, cut in 1 inch pieces
• 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 white pearl onion, frozen
• 1/2 cup frozen corn
• pie crust, 10 inch

1. Preheat oven to 425 degrees.
2. Spray a 10-inch deep dish pie plate or three 4-inch ramekins with nonstick cooking spray.
3. Melt margarine in large deep skillet over medium-high heat.
4. Add chicken; cook and stir 3 minutes or until no longer pink in center.
5. Sprinkle with salt.
6. Add beans, bell pepper and celery; cook and stir 3 minutes.
7. Sprinkle flour evenly over chicken and vegetables; cook and stir 1 minute.
8. Stir in broth, half-and-half, thyme and sage; bring to a boil over high heat.
9. Reduce heat to low and simmer 3 minutes or until sauce is very thick.
10. Stir in onions and corn.
11. Return to a simmer; cook and stir 1 minute.
12. Pour into pie crust.
13. Bake 20 minutes or until crust is light brown and mixture is hot and bubbly.
14. Let stand 5 minutes before serving.

margarine, boneless skinless chicken breast, salt, green beans, red bell pepper, celery, allpurpose, chicken broth, thyme, sage, white pearl onion, frozen corn, pie crust

Taken from www.food.com/recipe/country-chicken-pot-pie-15024 (may not work)