Old-Fashioned Chicken Pot Pie
Title: Old-Fashioned Chicken Pot Pie
Categories: Poultry, Main dish, Chicken Yield: 4 servings 3 T Butter Or Margarine 10 oz Broccoli Spears; Frozen, ** 3 T Flour; Unbleached 1/4 c Parmeasan Cheese; Grated 1/4 c Green Onion; Chopped 1/8 t Pepper 1 ea Env. Vegetable Soup Mix; * 1 x Pastry For Single Crust Pie 2 c Milk 1 ea Egg Yolk; Large 2 c Chicken; Cooked And Cut Up 2 T ;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. |
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