2 cups cooked chicken in good size pieces,
1/4 cup butter or margarine,
1/4 cup flour,
1 cup light cream,
1 tablespoon parsley,
salt and pepper,
1 cup chicken broth,
4 ounce can mushrooms,
1/2 cup toasted almonds,
pastry for 1 crust pie | | | Make cream sauce with butter, flour and cream. Add seasonings, stir in chicken broth. Cook, stirring until sauce is thick. Stir in chicken, mushrooms and almonds. Pour into deep pie plate and top with pastry. Bake 25 to 30 minutes at 425 degrees. |
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