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.