Chicken, Clam, And Corn Pie Recipe

• 2 tbsp. butter
• 1/2 pound sm. white onions, peeled
• 1/2 c. celery, minced
• 6 tbsp. flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 2 (8 ounce.) cans minced clams, undrained
• 1 c. chicken broth
• 1 c. light cream
• 1 (12 ounce.) can whole-kernel corn
• 3 c. cooked chicken, chunked
• 2 hard-cooked Large eggs, coarsely minced
• Pastry for 1-crust pie
• 1 egg yolk

1. Heat butter in large skillet or possibly Dutch oven.
2. Add in onions and celery; cook, covered, for 10 min.
3. Remove from heat.
4. Stir in flour, salt, pepper, till well combined.
5. Gradually stir in clams, chicken broth, and cream.
6. Add in corn and chicken.
7. Bring to a boil, stirring occasionally (10 min).
8. Turn into deep, 2 1/2 qt casserole or possibly baking dish.
9. Stir in hard-cooked Large eggs.
10. Preheat oven to 400 degrees.
11. Make pastry.
12. Roll pastry to fit top of casserole with 1/2 inch overhang, and place over chicken mix.
13. Turn edge under, seal to rim of casserole and crimp.
14. Make several slits in top for steam vents.
15. Beat egg yolk with 1 tsp.
16. water; brush over pastry.
17. Bake for 30 min or possibly till crust is deep golden brown.
18. Makes 6 servings.

butter, white onions, celery, flour, salt, pepper, chicken broth, light cream, wholekernel corn, chicken, eggs, pastry, egg yolk

Taken from cookeatshare.com/recipes/chicken-clam-and-corn-pie-20804 (may not work)