| 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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