3 c. finely cut cooked chicken (steam until soft)
1 1/2 c. milk or liquid broth
1/4 c. butter, melted
1/4 c. flour
1 tsp. parsley flakes
1 tbsp. chopped onion
1 tsp. lemon juice
Salt & pepper to taste
1/4 tsp. thyme
3 egg yolks, slightly beaten

1. Melt butter and flour. Stir in milk until smooth.

2. Add slightly beaten egg yolk and add the remaining ingredients and cook over low heat about 5 minutes and cool.

PASTRY:

3 c. flour
1 1/3 c. shortening (half can be butter)
1 tsp. salt
5-6 tbsp. ice water
Cream

1. Mix like a pie crust and roll out to 12 x 16 inches.

2. Cut into 4 inch squares. Put filling on squares and roll up.

3. Brush with egg and tablespoon cream or milk.

4. Put on oiled cookie sheet. Bake at 350 degrees about 40 minutes. Watch while baking.

GRAVY:

1 can celery soup
1/2 c. milk
Parsley flakes

Heat and spoon over chicken rolls when ready to serve. Put parsley on top.