Side Pannel
Old-Fashioned Chicken Pot Pie
Old-Fashioned Chicken Pot Pie
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry, Main Dish
Ingredients List
- 3 tb Butter Or Margarine
- 3 tb Flour; Unbleached
- 1/4 c Green Onion; Chopped
- 1 Env. Vegetable Soup Mix; *
- 2 c Milk
- 2 c Chicken; Cooked And Cut Up
- 10 oz Broccoli Spears; Frozen, **
- 1/4 c Parmeasan Cheese; Grated
- 1/8 ts Pepper
- Pastry For Single Crust Pie
- 1 Egg Yolk; Large
- 2 tb ;Water
Directions
* 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.
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.
Tweet

Recipes by Course
Recipes by Main Ingredient
Recipes by Cuisine
Recipes by Preparation
Recipes by Occasion
Recipes by Dietary
