Entrée Pies: Potpie 19 by Recipe Cottage

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	Potpie 19

		Pot Pie-Chicken Serves: 4 1 pie pastry 4 cups cooked chicken, diced 3 teaspoons butter 1 pound mushroom, sliced 1/2 cup dry white wine 1 1/2 cups heavy cream 2 tablespoons flour 1 1/2 teaspoons paprika 1/2 teaspoon salt 1/2 teaspoon pepper 3/4 cup chicken stock 1 egg, beaten with 1 tablespoon water Prepare pastry crust according to recipe. Place chicken into a 2 quart casserole and set aside. In a large skillet, over high heat, melt butter and add mushrooms. Saute until mushrooms are browned and all liquid has evaporated, about 5 minutes. Add wine and cook until almost all has evaporated, about 2 minutes. Pour mixture over chicken and mix well. In a small saucepan, over medium high heat, whisk the cream, flour, paprika, salt and pepper together and simmer until mixture thickens, about 5 minutes. Stir in chicken stock. Pour over chicken mixture. Preheat oven to 400 degrees. On a lightly floured surface roll out pastry crust to fit top of casserole. Place on casserole, trimming and pinching edges to seal. Cut vent holes in crust,brush with egg wash and bake until bubbly and crust has browned, about 25 - 30 minutes. Cool 10 minutes before serving. Pie Pastry 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1/3 cup shortening 3 to 4 tablespoons cold water In a mixing bowl stir together the flour and salt. Cut in the shortening until pieces are the size of small peas. Sprinkle 1 tablespoon water over part of the mixture, then gently toss with a fork. Push moistened dough to the side of the bowl. Repeat using 1 tablespoon of water at a time until all the dough is moistened. Form dough into a ball.