Old-fashioned chicken pot pie
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter Or Margarine |
| 3 | tablespoons | Flour; Unbleached |
| ¼ | cup | Green Onion; Chopped |
| 1 | each | Env. Vegetable Soup Mix; * |
| 2 | cups | Milk |
| 2 | cups | Chicken; Cooked And Cut Up |
| 10 | ounces | Broccoli Spears; Frozen, ** |
| ¼ | cup | Parmeasan Cheese; Grated |
| ⅛ | teaspoon | Pepper |
| 1 | x | Pastry For Single Crust Pie |
| 1 | each | Egg Yolk; Large |
| 2 | tablespoons | ;Water |
Directions
* 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.