Chicken Pot Pie

This recipe is a little involved, but it's well worth it and one of my husband's favorites.

Pastry:

1 1/2 c. flour
1 t. salt
1/3 c. chilled butter, cut up
1 large egg
2-3 T. ice water

Filling:

4 c. cubed cooked skinless chicken
1 T. butter
1 lb. fresh mushrooms, sliced
1/4 c. dry white wine or water
1 1/2 c. whipping cream
2 T. flour
1 1/2 t. paprika
1/2 t. salt
1/2 t. pepper
3/4 c. chicken broth

Glaze:

1 large egg, lightly beaten

For pastry, mix flour and salt. Cut in butter. In small bowl, beat egg and water. Add to flour mixture and mix until dough forms. Shape into a disk. Wrap in plastic wrap and chill 1 hour.

Preheat oven to 400F. Place cooked chicken in a 2-quart casserole. In skillet, melt butter and saute mushrooms. Add wine/water to mushrooms. Pour mushroom mixture over chicken. In saucepan, whisk cream, flour and spices over low heat and cook for 5 minutes. Whisk in broth and pour mixture over chicken. On a lightly floured surface, roll out the refrigerated dough to fit over casserole and chicken dish. Brush with glaze and bake 25-30 minutes.

Please return to Jessica's Poultry Page.

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