Yield: 6 Servings
Measure | Ingredient |
---|---|
1⅛ cup | All-purpose flour |
1 teaspoon | Salt |
⅛ cup | Chilled butter; cut into pieces |
1 large | Egg (up to) |
3 tablespoons | Ice water |
4 cups | Cubed cooked chicken |
1 tablespoon | Butter |
1 pounds | Fresh mushrooms; sliced |
¼ cup | Dry white wine or water |
1½ cup | Whipping cream |
2 tablespoons | All-purpose flour |
1½ teaspoon | Paprika |
½ teaspoon | Salt |
½ teaspoon | Black pepper |
¾ cup | Reduced sodium chicken broth |
1 large | Egg; lightly beaten |
PASTRY
FILLING
GLAZE
1. 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.
2. 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.
3. To prepare the filling, place chicken in a 2 quart casserole.
4. In 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 mushroom mixture to chicken; stir to combine.
5. 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.
6. Preheat oven to 400 degrees. 7. 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.
8. Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; brush again with glaze.
9. Bake until filling is bubbly and crust is browned, 25 to 30 minutes.
Transfer to a wire rack to cool slightly. Serve warm.
FROM "GREAT AMERICAN HOME
BAKING" CARDS
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .