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OLD-FASHIONED CHICKEN POT PIE

Category:    Chicken
Yield: 4 servings
 
      3 tb Butter Or Margarine                10 oz Broccoli Spears, Frozen, **
      3 tb Flour, Unbleached                 1/4 c  Parmeasan Cheese, Grated
    1/4 c  Green Onion, Chopped              1/8 ts Pepper
      1    Env. Vegetable Soup Mix *                Pastry For Single Crust Pie
      2 c  Milk                                1 lg Egg Yolk
      2 c  Chicken, Cooked And Cut Up          2 tb 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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