Cold Chicken Pie
|Diced cooked chicken||3 Cup (48 tbs)|
|9 inch pastry crust||1|
|Eggs||2 Small, beaten|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Hard cooked eggs||4 , chopped|
Line a 9-inch pie plate with pastry.
Combine all the remaining ingredients, correct the seasoning, pour into the pie shell, cover with the top crust, seal the edges well, gash the top to allow the steam to escape, and bake 10 minutes in a 425° oven.
Reduce the heat to 350° and bake 30 minutes longer.
Cool and chill.