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| RECIPE FOR OLD-FASHIONED CHICKEN POT PIE |
Title: Old-Fashioned Chicken Pot Pie
Category: Chicken Entree
Serves: 4
Ingredients:
| 3.00 | T | Butter Or Margarine | | 3.00 | T | Flour; Unbleached | | 0.25 | c | Green Onion; Chopped | | 1.00 | ea | Env. Vegetable Soup Mix; * | | 2.00 | c | Milk | | 2.00 | c | Chicken; Cooked And Cut Up | | 10.00 | oz | Broccoli Spears; Frozen, ** | | 0.25 | c | Parmeasan Cheese; Grated | | 0.12 | t | Pepper | | 1.00 | x | Pastry For Single Crust Pie | | 1.00 | ea | Egg Yolk; Large | | 2.00 | T | ;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.
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