Old-Fashioned Chicken Pot Pie

• 3 tablespoons butter
• 3 tablespoons flour, unbleached all-purpose
• 1/4 cup scallions, spring or green onions chopped
• 1 envelope vegetable soup mix
• 2 cups milk
• 2 cups chicken cooked and cut up
• 10 ounces broccoli, frozen spears, cook according to package directions, drain
• 1/4 cup parmesan, parmigiano-reggiano cheese, grated grated
• 18 teaspoon black pepper
• 1 x pastry for single crust pie
• 1 large egg yolks
• 2 tablespoons water

1. Preheat oven to 425 degrees F.
2. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling.
3. Stir in vegetable recipe soup mix blended with the milk.
4. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened.
5. Stir in chicken, broccoli, cheese, and pepper.
6. Turn into a lightly greased 1 quart round casserole or souffle dish.
7. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole.
8. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges.
9. Brush pastry with egg yolk beaten with water.
10. With the tip of a sharp knive make small slits in pastry.
11. Bake for minutes or until crust is golden.

butter, flour, scallions, vegetable soup mix, milk, chicken, broccoli, parmesan, black pepper, pastry, egg yolks, water

Taken from recipeland.com/recipe/v/old-fashioned-chicken-pot-pie-34143 (may not work)