Old-Fashioned Chicken Pot Pie

60 minutes Prep: 30 minutes Cook: 20 minutes

212 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

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

Directions

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.

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Nutrition Facts

Serving Size 210g

Amount per Serving

Calories 212 60% of calories from fat

	% Daily Value*
Total Fat 14.0g	22%
Saturated Fat 8.0g	42%
Trans Fat 0.0g
Cholesterol 90mg	30%
Sodium 221mg	9%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	7%
Sugars 7.0g
Protein 9.0g	19%

Vitamin A	23%		Vitamin C	47%
Calcium	25%		Iron	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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