Side Pannel
Chicken Pot Pie #1
Ingredients List
- -----------------------------------PASTRY-----------------------------------
- 1 1/8 c All-purpose flour
- 1 ts Salt
- 1/8 c Chilled butter; cut into
- -pieces
- 1 lg Egg
- 2 -(up to)
- 3 tb Ice water
Directions
FILLING
4 c Cubed cooked chicken
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 lg 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 saut”š 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 sauce 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.
9. Bake until filling is bubbly and crust is browned, 25 to 30 minutes.
Transfer to a wire rack to cool slightly. Serve warm.
FROM "GREAT AMERICAN HOME
BAKING" CARDS
4 c Cubed cooked chicken
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 lg 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 saut”š 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 sauce 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.
9. Bake until filling is bubbly and crust is browned, 25 to 30 minutes.
Transfer to a wire rack to cool slightly. Serve warm.
FROM "GREAT AMERICAN HOME
BAKING" CARDS
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