Ingredients: |
Ingredients: PASTRY: 11/2 c. allpurpose flour, 1 tsp. salt, 1/3 c. chilled butter cut into peices, 1 lg. egg, 2-3 tbsp. ice water, FILLING: 4 cups cubed cooked chicken, 1 tbsp. butter, 1 pound fresh mushrooms, 1/4 c. dry white wine or water, 11/2 c whipping cream, 2 tbsp. flour, 11/2 tsp.paprika, 1/2 tsp. salt, 1/2 tsp. black pepper, 3/4 c.chicken broth GLAZE: 1 large egg (lightly beaten)
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Directions: |
Directions:PASTRY: in medium bowl mix flour & salt. using a pastry blender or 2 knives,cut butter into flour until coarse crumbs form. in small bowl beat together egg & water, add to the flour mixture, mix lightly until a soft dough forms. shape into a small disk, wrap in plastic wrap, and chillin refrigerator for 1 hour, FILLING: place chicken into a 2 quart casserole dish, in large skillet melt butter over low heat, add mushrooms; increase heat to medium-high, saute until browned, add wine or water cook until almost evaporated, about 2 min. add mushroom mixture to chicken stir to combine, in medium sausepan whisk together cream, flour, paprika, salt & pepper, over low heat; cook until thickened,about 5 minutes, whisk in broth,pour sauce over chicken mixture. preheat oven to 400 º on a lightly floured surface, using a lightly floured rolling pin, rolll the pastry to fit the top of the casserole dish, place on top of pie; trim & seal the edges. roll out trimmings and cut into leaves & flowers, brush pastry with glaze; add decorations; brush again with glaze, bake until filling is bubbly & crust is browned, 25-30 minutes. transfer to a wire rack to cool slightly. serve warm |
This recipe for Chicken Pot Pie is from