Chicken Pot Pie - cooking recipe

Ingredients

1 Meal Maker 9-inch or 9 5/8-inch shell
1 Tbsp. margarine
1/2 c. chopped green onions
3 Tbsp. Argo or Kingsford cornstarch
2 1/2 c. milk
2 1/2 c. diced, cooked chicken
1 1/2 c. frozen peas
3/4 c. shredded Swiss cheese
2 Tbsp. dry sherry
1 tsp. salt
1 lightly beaten egg

Preparation

Preheat oven to 375\u00b0.
Thaw shell 20 minutes.
In saucepan, melt margarine.
Add onions.
Saute 3 minutes.
Mix cornstarch and milk.
Stir into onions.
Add chicken and peas.
Stirring constantly, bring to a boil over medium heat and boil 1 minute. Add next three ingredients.
Pour into 1 1/2-quart casserole for 9-inch or 9 5/8-inch shell.
Remove shell from tin.
Place on top of casserole.
Trim edge if necessary.
Cut slits on top.
Brush with egg.
Bake 30 to 35 minutes until golden.