1/4 c Butter 8 1/2 oz Can peas
1/3 c Flour 3 ea Eggs, hard-cooked and
2 3/4 c Chicken broth or bouillon -chopped
1/2 t Salt Pastry for one-crust pie
1/2 t Pepper 1 ea Egg, beaten with 1 tsp.
3 1/2 c Chicken, cooked and chopped -water
Melt butter over low heat; add flour and stir until smooth. Cook for 1
minute. Gradually add broth and cook over medium heat, stirring until
mixture is thick and bubbly. Stir in salt, pepper, peas (undrained),
chopped eggs and chicken. Spoon chicken mixture into a lightly greased
12x8x2″ pan. Cut prepared pastry into strips and arrange on top of
chicken mixture. Lightly brush pastry with egg mixture. Bake at 400
degrees for 40 minutes or until brown. Serves: 6 generous servings
Yields
1 servings