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. 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.
To prepare filling, place chicken in a 2 qt. casserole. In a 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 water; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken; stir to combine.
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. 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 until filling is bubbly and crust is browned, 25-30 minutes. Transfer to wire rack to cool slightly. Serve warm.
By Robin from Washington, IA
p>So simple, yet so tasty. (07/25/2008)
Open pie shells, to thaw, for the top. Boil chicken, when done drain, cool, and cut into chunks. Drain veg all, mix veg all and soup. Add chicken and mix good. Put mixture in one pie crust, spread evenly top with other pie crust to make it fit. Pinch sides together, push top crust down to make a better fit. Use fork to put holes in top crust, about four times. Put in oven at 350 degrees F for 30 to 40 minutes.
Remember this is all cooked, you are heating and browning top.
Tip: cook chicken the night before. When ready, put together and cook, good with salad (07/26/2008)
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