Using leftover cooked chicken cuts the preparation time in this flavorful pot pie.
1 1/2 cups all-purpose flour
1 teaspoon salt
1/3 cup chilled butter, cut into pieces
1 large egg
2-3 tablespoons ice water
Filling
4 cups cubed cooked chicken
1 tablespoon butter
1 pound fresh mushrooms, sliced
1/4 cup dry white wine or water
1 1/2 cups whipping cream
2 tablespoons all-purpose flour
1 1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
3/4 cup reduced-sodium chicken broth
Glaze
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 saute 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 sauuce 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.
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, 25-30 minutes. Transfer to a wire rack to cool slightly. Serve warm.
