Instructions: Melt butter and blend in flour. Gradually stir in cream, and cook, stirring, until smooth and thick. Add salt, pepper, chicken broth, dill weed, and parsley, and cook until once more smooth and thick. Stir in chicken, mushrooms, and almonds. Pour into deep 9" pie plate and cover with prepared pie crust.

Slash top and bake on cookie sheet in oven preheated to 450 degrees F. for 10 minutes. Reduce heat to 350 degrees F. and bake 15 minutes more.

Yield: 6
servings.

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