Old-fashioned Chicken Pot Pie Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter Or Margarine,
3 tbsp: Flour, Unbleached
1/4 cup: Green Onion, Chopped
1 Env.: Vegetable Soup Mix, *
2 cup: Milk,
2 cup: Chicken, Cooked And Cut Up
10 ounce: Broccoli Spears, Frozen, **
1/4 cup: Parmeasan Cheese, Grated
1/8 tsp: Pepper,
Pastry For Single Crust Pie,
1: Egg Yolk, Large
2 tbsp: , Water
Directions:
* Use Liptons 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.
Source from luhu.jp
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.
Source from luhu.jp