Chicken Pot Pie
PASTRY
1 1/2 cups all purpose flour
1 tsp salt
1/3 cup butter, chilled and cut into pieces
1 large egg
2-3 tbsp ice water
FILLING
4 cups cubed, cooked chicken
1 tbsp butter
1 lb fresh mushrooms, sliced
1/4 dry white wine or water
1 1/2 cups whipping cream
2 tbsp all purpose flour
1 1/2 tsp paprika
1/2 tsp salt and 1/2 tsp pepper
3/4 cup sodium reduced chicken broth
GLAZE
1 egg, lightly beaten
To prepare patry, in a medium 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. Shape into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour. To prepare the filling,
place chicken in a 2 quart casserole. In large skillet, melt butter over low heat. Add mushrooms; increase
the heat to medium high; and saute until browned and liquid evaporates, about 5 minutes,
Add the wine; cook until almost evaporated, about 2 minutes. Add mushroom mixture to chicken;
stir to combine. In a medium saucepan, whisk together cream, flour, paprika, salt and pepper, over low heat.
Cook until thickened, aboaut 5 minutes.
Whish in broth. Pour sauce over chicken mixture. Preheat oven to 400 degrees.
On a lightly floured surface, using alightly foured rolling pin, roll the
pastry to fit the top of the casserole. Place on top of pie; trim and seal
the edges. Roll our trimmings. Cut out leaves and flowers. Brush pastry
with glaze; cut decorations out of extra pastry. add decorations; 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
Preheat oven to 350 degrees. Grease a 10" tube pan. In a large bowl, beat together butter and 1 cup sugar until smooth.
Stir in bananas, sour cream, vanilla and egg yolks. In a medium bowl, combine flour, baking soda and baking powder.
Stir into banana mixture. In a small bowl, beat egg whites to stiff peaks; gradually beat in remaining sugar. Fold into batter.
Pour one third of the batter into prepared cake pan. Place melted chocolate in a plastic bag with small hole.
Swirl chocolate on top of batter. Top with remaining batter. Bake cake until a toothpick inserted in the center comes out clean,
about 50 minutes. Cool cake on a rack. Using a strainer, sprinkle the cooled cake with confectioners' sugar.
Note: reduce the sugar in this recipe by substituting Splenda brand sugar substitute cup for cup.
You can also reduce the fat by replacing butter or margarine and the sour cream with a low or no fat substitutes