Old-Fashioned Chicken Pot Pie

      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

* 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.


Yield: 4 Servings