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
* Use Lipton's Vegetable Recipe Soup Mix in this recipe.
** Cook broccoli spears according to directions on package and
drain. Cut into 1-inch pieces.
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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.
