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Gahb Chicken Pot Pie


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Main dish Pies

Ingredients:

PASTRY
  • 1 1/2 c All-purpose flour
  • 1 ts Salt
  • 1/3 c Chilled butter; cut into pieces
  • 1 lg Egg
  • 2 tb Ice water; 2 to 3 tablespoons
FILLING
  • 4 c Cubed cooked chicken
  • 1 tb Butter
  • 1 lb Fresh mushrooms; sliced
  • 1/4 c Dry white wine or water
  • 1 1/2 c Whipping cream
  • 2 tb All-purpose flour
  • 1 1/2 ts Paprika
  • 1/2 ts Salt
  • 1/2 ts Black pepper
  • 3/4 c Reduced-sodium chicken broth
GLAZE
  • 1 lg Egg; lightly beaten

Directions:

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