2 tbsp. butter
1/2 lb. sm. white onions, peeled
1/2 c. celery, chopped
6 tbsp. flour
1 tsp. salt
1/4 tsp. pepper
2 (8 oz.) cans chopped clams, undrained
1 c. chicken broth
1 c. light cream
1 (12 oz.) can whole-kernel corn
3 c. cooked chicken, chunked
2 hard-cooked eggs, coarsely chopped
Pastry for 1-crust pie
1 egg yolk

Heat butter in large skillet or Dutch oven. Add onions and celery; cook, covered, for 10 minutes. Remove from heat. Stir in flour, salt, pepper, until well combined. Gradually stir in clams, chicken broth, and cream. Add corn and chicken. Bring to a boil, stirring occasionally (10 minutes). Turn into deep, 2 1/2 quart casserole or baking dish. Stir in hard-cooked eggs.

Preheat oven to 400 degrees. Make pastry. Roll pastry to fit top of casserole with 1/2 inch overhang, and place over chicken mixture. Turn edge under, seal to rim of casserole and crimp. Make several slits in top for steam vents. Beat egg yolk with 1 teaspoon water; brush over pastry. Bake for 30 minutes or until crust is deep golden. Makes 6 servings.