2 tb Butter or margarine 1 c Light cream
1/2 lb Small white onions, peeled 1 (12 oz.) can whole kernel
1/2 c Chopped celery -corn
6 tb Flour 3 c Cooked chicken, in lg.
1 ts Salt -pieces
1/4 ts Pepper 2 Hard cooked eggs, coarsely
1/4 ts Dried thyme leaves -chopped
2 (8 oz.) cans minced clams, -Pastry for 1 crust pie
-undrained 1 Egg yolk
1 c Chicken broth
1. Heat butter in large skillet or Dutch oven. Add onions and
celery; cook covered for 10 minutes. Remove from heat. 2. Stir in
flour, salt, pepper, and thyme until well combined. Gradually stir
in clams, chicken broth, and cream. Add corn and chicken. 3. Bring
to boiling, stirring constantly. Reduce heat; simmer, stirring
occasionally, for 10 minutes. Turn into deep, 2 1/2 quart casserole
or baking dish. Stir in eggs. 4. Preheat oven to 400 degrees. Make
pastry. 5. Roll pastry to fit top of casserole with 1/2 inch
overhang, and place over chicken mixture. Turn edge under, seal to
rim of casserole and crimp. Make several slits in top for steam
vents. Beat egg yolk with 1 teaspoon water, brush over pastry. 6.
Bake 30 minutes, or until crust is deep golden.
Yields
6 servings