Chicken pot pie #1

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




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 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, .

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