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Ingredients:
- Pastry
- 2 cups all-purpose flour
- 8 ounces cold butter (2 sticks), cut in 1/2-inch pieces
- 5 tablespoons sour cream
- dash salt
- -
- 4 cups cooked chicken, cut in 1-inch pieces
- 2 tablespoons butter
- 8 ounces fresh mushrooms, sliced
- 2 carrots, thinly sliced
- 2 ribs celery, thinly sliced
- 1 to 1 1/2 cup chopped cooked artichoke hearts
- -
- Sauce:
- 4 tablespoons butter
- 4 tablespoons flour
- 1 3/4 cups chicken broth
- 1/2 cup heavy cream
- salt and pepper, to taste
- 1 tablespoon fresh chopped parsley
- -
- 1 egg
- 3 teaspoons milk or cream
Preparation:
In a skillet, sauté the sliced mushrooms in 2 tablespoons of butter until tender and light brown.
In a small saucepan, bring 2 cups of water to a boil. Add carrots and celery; cover and cook for about 12 minutes, or until vegetables are tender. Drain well. Combine the chicken with cooked mushrooms and drained vegetables. Add the cooked chopped artichokes to the mixture.
Lightly butter an 11x7-inch baking dish. Arrange chicken and vegetables in the dish. Cover and refrigerate while you prepare the sauce.
Heat 4 tablespoons of butter in a medium saucepan. When butter is foamy, whisk in the flour. Slowly add the chicken broth. Continue cooking, stirring, until thickened and bubbly. Add heavy cream and parsley; heat through. Taste and add salt and pepper.
Pour the sauce mixture over the chicken mixture. Roll pastry out to a 10 x 14-inch rectangle. Fit over top of baking dish. Crimp edges. With a sharp knife, cut small slits all over the pastry.
Whisk egg with the 3 teaspoons milk or cream; brush over the pastry. Bake at 375° for about 40 minutes, or until pastry is golden brown and filling is bubbly.
Serves 6.
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