3 T Butter Or Margarine
3 T 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 t Pepper
Pastry For Single Crust Pie 1 Egg Yolk; Large
2 T ;Water
* 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.