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 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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