Ingredients for 6 servings:
1. 2 tablespoons margarine or 2 tablespoons butter
2. 3/4 lb boneless skinless chicken breast, cut in 1 inch pieces
3. 3/4 teaspoon salt
4. 8 ounces fresh green beans, cut in 1 inch pieces
5. 1/2 cup red bell pepper, chopped
6. 1/2 cup celery, thinly sliced
7. 3 tablespoons all-purpose flour
8. 1/2 cup chicken broth
9. 1/2 cup half-and-half
10. 1 teaspoon dried thyme leaves
11. 1/2 teaspoon rubbed sage
12. 1 cup white pearl onion, frozen
13. 1/2 cup frozen corn
14. pie crust, 10 inch

Directions:
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.