Pastry:

1 1/2 c. all-purpose flour
1 tsp. salt
1/4 c. chilled butter, cut into pieces
1 large egg
2 to 3 tsp. ice water

Filling:

1/4 c. dry white wine or water
1 1/2 c. whipped cream
2 tbsp. all-purpose flour
1 1/2 tsp. paprika
1/2 tsp. salt
1/4 tsp. black pepper
3/4 c. reduced sodium chicken broth

Glaze:

1 large egg, lightly beaten

To prepare pastry, 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 dish. Wrap in plastic wrap and chill in 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 heat to medium-high and sauté until browned and the 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, about 5 minutes. Whisk in broth. Pour sauce over chicken mixture. Preheat oven to 400°F. On a lightly floured surface, using a lightly floured rolling pin, roll the pastry to fit the top of the casserole. Place on top of "pie". Trim and seal the edge. Roll out trimmings, cut out leaves and flowers. Brush pastry with glaze. Add the decoration. Brush again with glaze.

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