what to make for dinner

Chicken Pot Pie

45 minutes prep time, 1 hour+ chilling, 25-30 minutes baking
Makes 6 servings

Pastry
3 cups all purpose flour
2 tsp. salt
2/3 cup chilled butter, cut into pieces
2 large eggs
5-6 Tbl. ice water

Filling
4 cups cooked chicken, cubed (3-4 breast halves, or use leftover chicken if you have it)
2 1/2 cups mixed frozen vegetables of your choice
1 1/2 cups whipping cream
2 Tbl. all purpose flour
1 1/2 tsp. paprika
1/2 tsp. salt
1/2 tsp. black pepper
3/4 cup chicken broth

Glaze
1 large, egg, beaten

To prepare pastry, in a large bowl, mix together flour and salt. Using a pastry blender or 2 knives, cut butter into flour until coarse crumbs form.

In a small bowl, beat together egg and water. add to the flour mixture; mix lightly until a soft dough forms. Divide in half and shape into 2 disks, wrap in plastic wrap, and chill in refrigerator at least one hour.

When crust is chilled, roll out bottom crust, leaving top crust in the fridge. Place bottom crust in 2 quart rectangular casserole dish. In a medium sauce pan, whisk together cream, flour, paprika, salt, and pepper, over low heat; cook until thickened, about 5 minutes. Whisk in broth. Place cut up chicken in the bottom of the crust, followed by the frozen vegetables. Pour sauce mixture over the veggies and chicken.

Preheat oven to 400 degrees. Roll out top crust and place over pie. Trim edges and flatten with a fork around the outside. Roll out trimmings and cut into shapes of your choice with cookie cutters of a knife. Brush top crust with glaze, add the decorations, and brush again with glaze.

Bake until filling is bubbly and crust is browned, 25-30 minutes. Transfer to a wire rack to cool slightly. Serve warm. Watch it disappear!