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“My Mother loves this recipe. So I do make this alot.”
READY IN:
35mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees. Spray 10 ionc deep dish pie plate.
  2. 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.
  3. 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.
  4. 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.
  5. Let stand 5 minutes before serving.

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