Title: Old Fashioned Chicken Pot Pie
Categories: Entree Chicken
Yield: 4 Servings
| 3 | tb | Butter Or Margarine |
| 3 | tb | Flour; Unbleached |
| 1/4 | c | Green Onion; Chopped |
| 1 | | Env. Vegetable Soup Mix; * |
| 2 | c | Milk |
| 2 | c | Chicken; Cooked And Cut Up |
| 10 | oz | Broccoli Spears; Frozen, ** |
| 1/4 | c | Parmeasan Cheese; Grated |
| 1/8 | ts | Pepper |
| | | Pastry For Single Crust Pie |
| 1 | | Egg Yolk; Large |
| 2 | tb | ;Water |
* Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook
broccoli spears according to directions on package and drain.
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Preheat oven to 425 degrees F. In large saucepan, melt butter and cook
flour with green onion over medium heat, stirring constantly, 3 minutes or
until flour is bubbling. Stir in vegetable recipe soup mix blended with
the milk. Bring just to the boiling point, then simmer, stirring
constantly, 5 minutes or until thickened. Stir in chicken, broccoli,
cheese, and pepper. Turn into a lightly greased 1 quart round casserole or
souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange
over casserole. Press pastry around edge of casserole to seal; trim off
excess pastry, then flute the edges.
Brush pastry with egg yolk beaten with water. With the tip of a sharp
knive make small slits in pastry.
Bake for minutes or until crust is golden.