Chicken Pot Pie

Pastry:

1 1/2 cup all-purpose flour

1 tsp salt

1/3 cup chilled butter, cut into pieces

1 large egg

2-3 tsp ice

In a medium bowl mix together four, and salt Use a pastry blender or 2 knifes, cut butter into flour until coarse crumbs form

In a small bowl beat eggs and water

Add to the flour mix mix lightly until soft dough forms

Shape into a disk wrap in plastic wrap and chill for 1 hour

On a lightly floured surface use a lightly floured rolling pin

Roll out pastry to fit the top of casserole pan

~OR~

Use store bought pie crust

Filling :

4 cups cubed cooked chicken

1 tbsp butter

1 lb fresh mushrooms sliced

1/4 cup water

1 1/2 cup whipping cream

2 tbs all-purpose flour

1 1/2 tsp paprika

1/2 tsp salt

1/2 tsp pepper

3/4 cup chicken broth

To prepare the filling, place chicken in a 2 quart casserole dish

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 in water cook until almost evaporated about 2 minutes

Add in mushroom mixture to chicken

Stir to combine

In a medium saucepan, whisk together cream, flour, paprika, salt, & pepper over low heat

Cook until thickened about 5 minutes

Whisk in broth

Pour sauce over chicken mixture

Place pastry over the top

Trim off excess edges

Glaze:

1 Large egg, lightly beaten

Brush glaze on pastry

Preheat oven 400

Bake until filling is bubbly and crust is browned 25-30 minutes

Variations:

You can add in mixed veggies to make it a little more healthy