Ingredients: |
Ingredients: Pastry:
1 1/2 c. flour
1 tsp. salt
1/3 c. chilled butter, but into pieces
1 large egg
2-3 tbsp. ice water
Filling:
4 c. cubed cooked chicken
1 tbsp. butter
1 lb. fresh mushrooms, sliced
1/2 c. frozen peas
1/2 c. frozen corn
1/4 c. onion, chopped
1/4 c. dry white wine or water
1 1/2 c. whipping cream
2 tbsp. flour
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
3/4 c. chicken broth
Glaze:
1 large egg, lightly beaten
|
Directions: |
Directions:For pastry: In a medium bowl mix together flour and salt. Using a pastry blender, but 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.
For filling: Place chicken in a 2 qt. casserole. In large skillet melt butter over low heat. Add onion and mushrooms; increase the heat to medium high and saute until browned. Add peas and corn and cook until the liquid evaporates. Add the wine; cook until almost evaporated, about 2 min. Add vegetable mixture to chicken; stir to combine.
In a medium saucepan, whisk together cream, flour, paprika, salt and pepper. Cook until thickened, about 5 min. Whisk in broth. Pour sauce over chicken mixture.
Preheat oven to 400º.
On a lightly floured surface, roll the pastry to fit the top of the casserole. Place on top of pie; trim and seal the edges. Brush pastry with glaze. Bake until filling is bubbly and crust is browned, 25 - 30 min. Transfer to a wire rack to cool slightly. Serve warm. |
This recipe for Chicken Pot Pie is from