Chicken Pot Pie

Pastry:

1 1/2 cups all-purpose flour
1 teaspoon salt
1/3 cup chilled butter, cut into pieces
1 large egg
2-3 tablespoons ice water

Filling:

4 cups cubed cooked chicken
1 tablespoon butter
1 pound fresh mushrooms, sliced
1/4 cup dry white wine or water
1 1/2 cups whipping cream
2 tablespoons all-purpose flour
1 1/2 teaspoons paprika
1/2 teaspoons salt
1/2 teaspoon black pepper
3/4 cup reduced-sodium chicken broth

Glaze:

1 large egg, lightly beaten

1. To prepare pastry, in a medium bowl, mix together flour and salt. Using pastry blender or two knives, cut butter into flour until coarse crumbs form.
2. In a small bowl, beat together egg and water. Add to 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 dish.
4. In a large skillet, melt the butter over low heat. Add mushrooms; increase heat to medium-high; and sauté 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 400ºF.
7. On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole dish. Place on top of pie; trim and seal edges.
8. Roll out trimmings and use to make decorations such as leaves and flowers. Brush pastry with glaze; add the decorations onto the top of the pie; brush with glaze again.
9. Bake until filling is bubbly and crust is browned, 25 to 30 minutes. Transfer to wire rack and cool slightly. Serve warm.