Recipe: Chicken Pot Pie (Great American Baking Recipe Cards)

GREAT AMERICAN HOME BAKING CHICKEN POT PIE

FOR THE PASTRY DOUGH:
1 1/2 cups all-purpose flour
1 tsp salt
1/3 cup chilled butter; cut into pieces
1 large egg
2 to 3 tbsp ice water (as needed)
FOR THE FILLING:
4 cups cubed cooked chicken*
1 tbsp butter
1 lb fresh mushrooms; sliced
1/4 cup dry white wine or water
1 1/2 cup heavy (whipping) cream
2 tbsp all-purpose flour
1 1/2 tsp paprika
1/2 tsp salt
1/2 tsp black pepper
3/4 cup reduced-sodium chicken broth
FOR THE GLAZE:
1 large egg; lightly beaten

TO PREPARE THE PASTRY DOUGH:
In a medium bowl, mix together 1 1/2 cups flour and 1 teaspoon salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form.

In a small bowl, beat together 1 egg and 2 tablespoons water. Add to the flour mixture; mix lightly until a soft dough forms. Add the remaining 1 tablespoon water a little at a time, as needed. 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, 1 tablespoon melt butter over low heat. Add mushrooms; increase the heat to medium-high; and saute 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, 2 tablespoons flour, paprika, 1/2 teaspoon salt, and pepper, over low heat; cook until thickened, about 5 minutes.

Whisk in broth. Pour sauce over chicken mixture

TO PREPARE THE PIE:
Preheat oven to 400 degrees F.

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 at 400 degrees F until filling is bubbly and crust is browned, 25 to 30 minutes. Transfer to a wire rack to cool slightly. Serve warm.

*If using fresh rather than leftover or deli chicken, you will need cooked meat from 1 (3 1/2-pound) fryer.

Servings: 6
Adapted from source: Great American Home Baking