Chicken Pot Pie

• 1 Meal Maker 9-inch or 9 5/8-inch shell
• 1 Tbsp. margarine
• 1/2 c. chopped green onions
• 3 Tbsp. Argo or Kingsford cornstarch
• 2 1/2 c. milk
• 2 1/2 c. diced, cooked chicken
• 1 1/2 c. frozen peas
• 3/4 c. shredded Swiss cheese
• 2 Tbsp. dry sherry
• 1 tsp. salt
• 1 lightly beaten egg

1. Preheat oven to 375u0b0.
2. Thaw shell 20 minutes.
3. In saucepan, melt margarine.
4. Add onions.
5. Saute 3 minutes.
6. Mix cornstarch and milk.
7. Stir into onions.
8. Add chicken and peas.
9. Stirring constantly, bring to a boil over medium heat and boil 1 minute. Add next three ingredients.
10. Pour into 1 1/2-quart casserole for 9-inch or 9 5/8-inch shell.
11. Remove shell from tin.
12. Place on top of casserole.
13. Trim edge if necessary.
14. Cut slits on top.
15. Brush with egg.
16. Bake 30 to 35 minutes until golden.

shell, margarine, green onions, cornstarch, milk, chicken, frozen peas, swiss cheese, sherry, salt, egg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=917935 (may not work)