Chicken Pot Pie

FILLING
4 c Cooked chicken; cubed
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 Egg; lightly beaten

1) To prepare pastry, in a medium bowl, mix together four 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 msuhrooms; 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 mushrooms 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 sauce over chicken mixture.

6) Preheat oven to 400F.

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 the 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.

9) Bake until filling is bubbly and crust is browned, 25-30 minutes.
Transfer to a wire rack to cool slightly. Serve warm.