INGREDIENTS

INSTRUCTIONS

To make the egg wash -- Blend the egg yolk and cream. Brush the
mixture onto the pastry with a pastry brush. Put the pies on a baking
sheet to catch any drips. Bake on the center rack in the 400F oven  for
50-55 min., or until the crust is thoroughly browned and puffed.  Steam
will escape along the edges of the pastry.  Recipe by: Cathie Guntli,
the chef/owner of the Liberty Cafe in San  Francisco, where She'll
never take chicken pot pie off the menu.  NOTES : I have made this
twice, roasting the chicken and vegetables  in a Nesco continued in
part 3

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