-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
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.
Yields
6 Servings