You may also like
Categories:
butter white onions celery flour salt pepper chicken broth light cream whole kernel corn chicken eggs pastry egg yolk
Viewed: 73 - Published at: 7 years agoIngredients
- 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
Method
- Heat butter in large skillet or possibly Dutch oven.
- Add in onions and celery; cook, covered, for 10 min.
- Remove from heat.
- Stir in flour, salt, pepper, till well combined.
- Gradually stir in clams, chicken broth, and cream.
- Add in corn and chicken.
- Bring to a boil, stirring occasionally (10 min).
- Turn into deep, 2 1/2 qt casserole or possibly baking dish.
- Stir in hard-cooked Large eggs.
- Preheat oven to 400 degrees.
- Make pastry.
- Roll pastry to fit top of casserole with 1/2 inch overhang, and place over chicken mix.
- Turn edge under, seal to rim of casserole and crimp.
- Make several slits in top for steam vents.
- Beat egg yolk with 1 tsp.
- water; brush over pastry.
- Bake for 30 min or possibly till crust is deep golden brown.
- Makes 6 servings.
