Granny's Chicken Pot Pie

Enjoy the comfort of traditional home cookin' with Granny's Chicken Pot Pie. This creamy, crusty pie will warm you up on a cold night. Don't grannies always have the best chicken pot pie recipes?

Ingredients

1 pie pastry
4 cups cooked chicken, diced
3 teaspoons butter
1 pound mushrooms, sliced
1/2 cup dry white wine
1 1/2 cup heavy cream
2 tablespoons flour
1 1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup chicken stock
1 egg, beaten with 1 tablespoon water
Pie pastry:
1 1/4 cup all-purpose flour
1/4 teaspoon salt
1/3 cup shortening
4 tablespoons cold water

Instructions

Pre-heat oven to 400 degrees F.
Prepare pastry crust according to recipe.
Place chicken in 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.
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:

In a mixing bowl, stir together 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.