Servings: 6

2 Tbsp. butter 2 Tbsp. butter
¾ lb. boneless, skinless chicken breasts, cut into 1" pieces ¾ lb. boneless, skinless chicken breasts, cut into 1" pieces
¾ tsp. salt ¾ tsp. salt
8 oz. fresh green beans, cut into 1" pieces 8 oz. fresh green beans, cut into 1" pieces
½ cup red bell pepper, chopped ½ cup red bell pepper, chopped
½ cup celery, thinly sliced ½ cup celery, thinly sliced
3 Tbsp. flour 3 Tbsp. flour
½ cup chicken broth ½ cup chicken broth
½ cup half-and-half ½ cup half-and-half
1 tsp. dried thyme 1 tsp. dried thyme
½ tsp. rubbed sage ½ tsp. rubbed sage
1 cup frozen pearl onions 1 cup frozen pearl onions
½ cup frozen corn ½ cup frozen corn
10" pie crust 10" pie crust

Preheat oven to 425°. Spray 10" deep dish pie plate with non-stick cooking spray.
Melt butter in large deep skillet over medium-high heat.
Add chicken; cook and stir 3 minutes or until no longer pink in centers.
Sprinkle with salt.
Add green beans, 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 thickened.
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 pastry edge under and flute to seal.
Cut 4 slits in pie crust to allow steam to escape.
Bake 20 minutes, or until crust is lightly golden brown and chicken mixture is hot and bubbly.
Let stand 5 minutes before serving.