| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | American | Main dish, Pies | 6 | Servings |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1 | t | Salt |
| 1/3 | c | Chilled butter, cut into |
| pieces | ||
| 1 | Egg | |
| 2 | T | Ice water, 2 to 3 |
| tablespoons | ||
| 4 | c | Cubed cooked chicken |
| 1 | T | Butter |
| 1 | lb | Fresh mushrooms, sliced |
| 1/4 | c | Dry white wine or water |
| 1 1/2 | c | Whipping cream |
| 2 | T | All-purpose flour |
| 1 1/2 | t | Paprika |
| 1/2 | t | Salt |
| 1/2 | t | Black pepper |
| 3/4 | c | Reduced-sodium chicken broth |
| 1 | Egg, lightly beaten |
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 a 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 the 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. Baking Tips: If using fresh rather than leftover or deli chicken, you will need meat from a 3 1/2-pound fryer. NOTES : 30 minutes preparation, 30 minutes chilling, 45 minutes baking. Recipe by: Great American Home Baking Posted to recipelu-digest Volume 01 Number 522 by "Valerie Whittle" <catspaw@inetnow.net> on Jan 14, 1998
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