September 23: National Great American Pot Pie Day

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

3 tb Butter
3 tb Flour; unbleached
1/4 c Green onion; chopped
2 oz Env. Vegetable Soup Mix *
2 c Milk
2 c Chicken; cooked, diced
10 oz Broccoli spears; frozen **
1/4 c Parmeasan 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 @ 425oF/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 quart round casserole or
souffle dish. w/ith 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. w/ith the
tip of a sharp knive make small slits in pastry.

Bake until crust is golden.

NOTE: This recipe is only "old fashion" if you were born
after 1990. - UDD

From: http://www.recipesource.com

Uncle Dirty Dave's Kitchen

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