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Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie, by , is from The Vold Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Great American Home Baking Cookbook


1 1/2 c. flour
1 tsp. salt
1/3 c. chilled butter, but into pieces
1 large egg
2-3 tbsp. ice water
4 c. cubed cooked chicken
1 tbsp. butter
1 lb. fresh mushrooms, sliced
1/2 c. frozen peas
1/2 c. frozen corn
1/4 c. onion, chopped
1/4 c. dry white wine or water
1 1/2 c. whipping cream
2 tbsp. flour
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
3/4 c. chicken broth
1 large egg, lightly beaten

For pastry: In a medium bowl mix together flour and salt. Using a pastry blender, but 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.
For filling: Place chicken in a 2 qt. casserole. In large skillet melt butter over low heat. Add onion and mushrooms; increase the heat to medium high and saute until browned. Add peas and corn and cook until the liquid evaporates. Add the wine; cook until almost evaporated, about 2 min. Add vegetable mixture to chicken; stir to combine.
In a medium saucepan, whisk together cream, flour, paprika, salt and pepper. Cook until thickened, about 5 min. Whisk in broth. Pour sauce over chicken mixture.
Preheat oven to 400.
On a lightly floured surface, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Brush pastry with glaze. Bake until filling is bubbly and crust is browned, 25 - 30 min. Transfer to a wire rack to cool slightly. Serve warm.




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