Old-fashioned chicken pot pie
Yield: 4 Servings
Ingredients:
- 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
Instructions:
* Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook broccoli spears according to directions on package and drain. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ 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.
