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CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables, Dairy, Eggs		Poultry, Main dish	4	Servings

INGREDIENTS

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

INSTRUCTIONS

*    Use Lipton's 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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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