Post by Debbie on Jun 7, 2012 22:37:42 GMT -5
Make your favorite pastry dough for the crust. I only use a top crust but you can do both.
In a 2 quart casserole dish, place 4 cups of cubed cooked chicken.
In a large skillet:
Melt 1 tablespoon butter over low heat.
Add
1 pound fresh sliced mushrooms, increase heat to medium and cook mushrooms until browned, and all liquid is gone.
Add:
1/4 cup dry white wine, cook until almost all liquid is gone.
Pour over the chicken and mix well.
In a saucepan whisk together:
1 1/2 cups whipping cream
2 tablespoons flour
salt and pepper to taste
1 1/2 teaspoons paprika
Cook until thickened, about 5 minutes.
Whisk in:
3/4 cup chicken broth.
Pour over chicken mixture.
Preheat oven to 400 degrees.
Roll out the pastry dough, and fit over the top of the chicken mixture.
Gaze the pastry with:
1 large beaten egg
Bake until filling us bubbly, about 30 minutes Let cool slightly. Serve warm.
In a 2 quart casserole dish, place 4 cups of cubed cooked chicken.
In a large skillet:
Melt 1 tablespoon butter over low heat.
Add
1 pound fresh sliced mushrooms, increase heat to medium and cook mushrooms until browned, and all liquid is gone.
Add:
1/4 cup dry white wine, cook until almost all liquid is gone.
Pour over the chicken and mix well.
In a saucepan whisk together:
1 1/2 cups whipping cream
2 tablespoons flour
salt and pepper to taste
1 1/2 teaspoons paprika
Cook until thickened, about 5 minutes.
Whisk in:
3/4 cup chicken broth.
Pour over chicken mixture.
Preheat oven to 400 degrees.
Roll out the pastry dough, and fit over the top of the chicken mixture.
Gaze the pastry with:
1 large beaten egg
Bake until filling us bubbly, about 30 minutes Let cool slightly. Serve warm.