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Old-fashioned chicken pot pie
Artist: _
Categories: Chicken, Poultry, Tarts & Pies
Yield: 4
Rating: 0
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Ingredients:
3 tbspButter Or Margarine
3 tbspFlour, Unbleached
1/4 cupGreen Onion, Chopped
1 Env. Vegetable Soup Mix *
2 cupMilk
2 cupChicken, Cooked And Cut Up
10 ozBroccoli Spears, Frozen, **
1/4 cupParmeasan Cheese, Grated
1/8 tspPepper
Pastry For Single Crust Pie
1 largeEgg Yolk
2 tbspWater
Procedures:
1* use lipton"s vegetable recipe soup mix in this recipe.
2** cook broccoli spears according to directions on package and drain.
3~--------------------------------------------------------------------- ~-- preheat oven to 425 °F.
4In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling.
5Stir in vegetable recipe soup mix blended with the milk.
6Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened.
7Stir in chicken, broccoli, cheese, and pepper.
8Turn into a lightly greased 1 quart round casserole or souffle dish.
9With rolling pin, roll pastry into a 9-inch circle; arrange over casserole.
10Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges.
11Brush pastry with egg yolk beaten with water.
12With the tip of a sharp knive make small slits in pastry.
13Bake for minutes or until crust is golden.
 
 
 
 

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