Categories: Poultry, Main dish 
      Yield: 4 servings 
  
      3 T  Butter Or Margarine 
      3 T  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 t  Pepper 
           Pastry For Single Crust Pie 
      1    Egg Yolk; Large 
      2 T  ;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.