Old-Fashioned Chicken Pot Pie
Yield
4 servingsPrep
30 minCook
20 minReady
60 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | tablespoons |
butter
|
|
| 3 | tablespoons |
unbleached all-purpose flour
|
|
| ¼ | 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 |
|
| ¼ | cup |
Parmesan cheese
grated |
|
| ⅛ | teaspoon |
black pepper
|
|
| 1 | x |
pastry
for single crust pie |
* |
| 1 | large |
egg yolks
|
|
| 2 | tablespoons |
water
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 45 | ml |
butter
|
|
| 45 | ml |
unbleached all-purpose flour
|
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 1 | envelope |
vegetable soup mix
|
* |
| 473 | ml |
milk
|
|
| 473 | ml |
chicken
cooked and cut up |
|
| 289 | ml/g |
broccoli, frozen
spears, cook according to package directions, drain |
|
| 59 | ml |
Parmesan cheese
grated |
|
| 0.6 | ml |
black pepper
|
|
| 1 | x |
pastry
for single crust pie |
* |
| 1 | large |
egg yolks
|
|
| 3E+1 | ml |
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.
