MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Old-fashioned Chicken Pot Pie
 Categories: Poultry, Pastry, Sauces, Vegetables, Cheese
      Yield: 4 Servings

      3 tb Butter
      3 tb Unbleached flour
    1/4 c  Green onion; chopped
      2 oz Env vegetable soup mix *
      2 c  Milk
      2 c  Chicken; cooked, diced
     10 oz Frozen broccoli spears **
    1/4 c  Parmesan cheese; grated
    1/8 ts Pepper
           Pastry; for single crust pie
      1 lg Egg yolk
      2 tb Water

  * Use Lipton's Vegetable Recipe Soup Mix in this recipe.

  ** Cook broccoli spears according to directions on package and drain.

  Set oven @ 425 F/218 C. 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 qt round casserole or souffle dish.
  With rolling pin, roll pastry in a 9" 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 until crust is golden.

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