INGREDIENTS

INSTRUCTIONS

To prepare pastry, in a medium bowl, mix together flour and salt.
Using a pastry blender or 2 knives, cut butter into flour until  coarse
crumbs form. In a small bowl, beat together egg and water. Add  to the
flour mixture; mix lightly until a soft dough forms. Shape  into a
disk, wrap in plastic wrap, and chill in the refrigerator for  1 hour.
To prepare the filling, place chicken in a 2 quart casserole.  In large
skillet, melt butter over low heat. Add mushrooms; increase  the heat
to medium-high; and saut until browned and the liquid  evaporates,
about 5 minutes. Add the wine; cook until almost  evaporated, about 2
minutes. Add mushroom mixture to chicken; stir to  combine. In a medium
saucepan, whisk together cream, flour, paprika,  salt, and pepper, over
low heat; cook until thickened, about 5  minutes. Whisk in broth. Pour
sauce over chicken mixture. Preheat  oven to 400 degrees. On a lightly
floured surface, using a lightly  floured rolling pin, roll the pastry
to fit the top of the casserole.  Place on top of pie; trim and seal
the edges. Roll out trimmings. Cut  out leaves and flowers. Brush
pastry with glaze; add the decorations;  brush again with glaze. Bake
until filling is bubbly and crust is  browned, 25 to 30 minutes.
Transfer to a wire rack to cool slightly.  Serve warm.  FROM "GREAT
AMERICAN HOME  BAKING" CARDS  From a collection of my mother's (Judy
Hosey) recipe box which  contained lots of her favorite recipes,
clippings, etc.  Downloaded  from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 393
Calories From Fat: 180
Total Fat: 20.3g
Cholesterol: 118.2mg
Sodium: 1914.6mg
Potassium: 613.3mg
Carbohydrates: 39.6g
Fiber: 1.7g
Sugar: 11.6g
Protein: 13.8g