Chicken Pot Pie

INGREDIENTS

INSTRUCTIONS

PASTRY
FILLING
GLAZE
1) To prepare pastry, in a medium bowl, mix together four and salt. Using a
pastry blender or 2 knives, cut butter into flour until coarse crumbs form.
2) 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.
3) To prepare the filling, place chicken in a 2-quart casserole.
4) In large skillet, melt butter over low heat.  Add msuhrooms; increase
the heat to medium high; and saute until browned and the liquid evaporates,
about 5 minutes.  Add the wine; cook until almost evaporated, about 2
minutes.  Add mushrooms mixture to chicken; stir to combine.
5) 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.
6) Preheat oven to 400F.
7) 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 the pie; trim
and seal the edges.
8) Roll out trimmings.  Cut out leaves and flowers.  Brush pastry with
glaze; add the decorations; brush again with glaze.
9) Bake until filling is bubbly and crust is browned, 25-30 minutes.
Transfer to a wire rack to cool slightly.  Serve warm.
Source: Great American Home Baking
Contributor:  Sarah Gruenwald  posted to recipelu 1-28-98
Posted to recipelu-digest Volume 01 Number 627 by P&S Gruenwald
<sitm@ne.infi.net> on Jan 28, 1998

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