Chicken and Mushroom Pot Pie
Recipe from Pat Glaunert
Yield: 1 pie
Pastry:
- 1 ½ cups flour
- 1 tsp salt
- 1/3 cup chilled butter
- 1 large egg
- 2-3 tblsp ice water
- Mix flour and salt in medium bowl.
- Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form.
- In a small bowl, whisk the egg and water.
- Add to the flour mixture; mix lightly until a soft dough forms.
- Shape into a disk, wrap in plastic wrap
- Chill for at least 1 hour
Chicken:
- (Using boneless chicken will not produce the same flavor)
3 ½ to 4 pound whole chicken (fryer)
- Steam chicken in large dutch oven, in a couple inches of water; covered with a tight fitting lid.
- I season with a sweet onion, a sprinkling of salt and a sprig of rosemary placed inside the chicken.
- Cook until well done (45-60 minutes, watching that water doesn’t boil away).
- Pull chicken meat from bones and cut in bite size pieces.
- There should be 4 cups.
Filling:
- 1 TBSP butter
- 1 pound sliced mushrooms (I use 8oz button and 8oz cremini/baby portabellas)
- ¼ cup dry white wine (water is an option, but not as good)
- 1 ½ cups whipping cream (not heavy)
- 2 TBSP flour
- 1 ½ tsp paprika (I used poultry seasoning because I was out of Paprika)
- ½ tsp salt
- ½ tsp black pepper
- ¾ cup chicken broth
- Melt butter over low heat.
- Add mushrooms; increase 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
- Put mushrooms and chicken in casserole dish, mixing together
Prepare the cream sauce:
- 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 mushroom and chicken mixture
- At this point the mixture can be covered and refrigerated for completion later, or the next day.
Glaze & Baking:
- 1 egg
- Preheat oven to 400 degrees
- Roll the pastry to fit inside the top of the casserole, covering the filling completely
- Whisk an egg until well mixed and brush it over the top of the pastry
- Bake 30 minutes until filling is bubbly and crust is browned (takes a little longer if filling was in fridge)