2 cups cut-up cooked chicken
1/4 cup butter
1/4 cup chopped green onion
2 Tbsp chopped green pepper
1/3 cup all purpose flour
1and 1/2 cups chicken broth
1 cup milk
1 cup broccoli flowerets
1/2 cup sliced carrots
1/2 cups sliced celery
1/2 cups chopped cauliflower
1 cup shredded swiss cheese
Pastry:
1 and 1/3 cups all purpose flour
1/2 teaspoon paprika
1/2 cup butter
3 Tbsp cold water
Divide chicken evenly amoung four ungreased 12 ounce casseroles
In 2 quart saucepan, cook onion and pepper in butter over medium heat
Stir in flour. Cook, stirring until bubbly
Add the broth, milk and vegetables
Heat to boiling. Cook, stirring, until bubbly
Add the broth, milk and vegetables
Heat to boiling. Cook, stirring for one minute. Add the cheese
Spoon sauce and vegetables over chicken
To make the pastry:
Mix flour and paprika in a bowl. Cut in the butter until mixture resembles coarse crumbs
Sprinkle water over, tossing with a fork until mixture resembles cottage cheese
Gather into a ball
Divide into 4 parts. Roll into circles, larger than casserole bowls.
Fit on top of casseroles. Cut slits
Bake at 425 until golden brown and sauce bubbles, about 25 minutes