Old-Fashioned Chicken Pot Pie

60 minutes Prep: 30 minutes Cook: 20 minutes

212 calories per serving view nutrition facts

Be the first to add a photo of this recipe!

3	tablespoons	butter
3	tablespoons	flour, unbleached all-purpose
1/4	cup	scallions, spring or green onions	chopped
1	envelope	vegetable soup mix
2	cups	milk
2	cups	chicken	cooked and cut up
10	ounces	broccoli, frozen	spears, cook according to package directions, drain
1/4	cup	parmesan, parmigiano-reggiano cheese, grated	grated
1/8	teaspoon	black pepper
1	x	pastry	for single crust pie
1	large	egg yolk
2	tablespoons	water

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.

Add your comment

Serving Size 210g

Amount per Serving

Calories 212 60% of calories from fat