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 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 a large skillet, melt butter over low heat. Add mushrooms; increase the heat to medium-high; and saut? until browned and the liquid evaporates, about 5 minutes. Add the wine; cook until almost evaporated, about 2 minutes. Add the 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 degrees.

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 edges.

Roll out trimmings. Cut out leaves and flowers. Brush pastry with glaze; add the decorations; 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.

Baking Tips: If using fresh rather than leftover or deli chicken, you will need meat from a 3 1/2-pound fryer.