Title: Old-fashioned Chicken Pot Pie
Categories: Poultry, Pastry, Sauces, Vegetables, Cheese
Yield: 4 Servings
3 tb Butter
3 tb Unbleached flour
1/4 c Green onion; chopped
2 oz Env vegetable soup mix *
2 c Milk
2 c Chicken; cooked, diced
10 oz Frozen broccoli spears **
1/4 c Parmesan cheese; grated
1/8 ts Pepper
Pastry; for single crust pie
1 lg Egg yolk
2 tb Water
* Use Lipton's Vegetable Recipe Soup Mix in this recipe.
** Cook broccoli spears according to directions on package and drain.
Set oven @ 425°F/218°C. 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 qt round casserole or souffle dish.
With rolling pin, roll pastry in a 9" 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.
