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Old-fashioned Chicken Pot Pie

  • on January 17, 2009
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Ingrients & Directions


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.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++
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.

From

Yields
4 Servings

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