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Thursday, December 15, 2011

Chicken Pot Pie



Semalam tetiba tekak ni tak terasa nak makan masakan melayu..tapi terasa nak makan makanan omputih gitu..dah lama sebenarnya nak buat chicken pot pie ni..tapi asek tertangguh je sebabnya..last-last ayam tu digoreng dan dibuat lauk makan nasi..then beli ayam lagi..dok simpan dalam peti ais..then tak jadi lagi sebab hubby nak makan nasi...punya lah tangguh dan tangguh akhirnya semalam sampai lah juga hasrat di hati..anak-anak pun suka..mieza buat sikit je sebab ramekin nye cuma ada 4..kebetulan pula kami cuma berempat je sebab umar kecik lagi untuk makan pie..sabar ye sayang, tunggu besar sikit baru mama kasi makan pie ni ye sayang...jadi cukup-cukup je la untuk kami sekali makan...lepas balik kerja je terus mieza merempit...alhamdulillah..mieza suka crustnya..hubby pun kata crustnya kekak rangup walaupun dah sejuk...




CHICKEN POT PIE

Recipe: Elise @ Simply recipes
Source: Mieza @ WAWMC


Ingredients


Chicken and stock ingredients:

1 (3 1/2 pound) frying chicken
1 carrot
1 celery stalk
1 small onion, halved
2 teaspoons salt

Pie crust ingredients:


1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
1/4 cup vegetable shortening, chilled
3 to 4 Tbsp ice water

Filling ingredients:

6 Tbsp unsalted butter
1 large onion, diced (about 1 1/4 cups)
3 carrots, thinly sliced on the diagonal
3 celery stalks, thinly sliced on the diagonal
1/2 cup all-purpose flour
1 1/2 cups milk
1 teaspoon chopped fresh thyme leaves
1/4 cup dry sherry
3/4 cup green peas, frozen or fresh
2 Tbsp minced fresh parsley
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Egg wash:


1 egg whisked with 1 Tbsp water

Special equipment needed:

6 10-ounce ramekins





Method



1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.



2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.


3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.


4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Yield: Serves 6.



InsyaAllah next time nak cuba buat Seafood Pot Pie lak..

13 comments:

Puan Ros @ Sinaranmenu.blogspot said...

Mieza ,sedap tu...tukang makan kat umah ni memang semuanya selkera omputih.kalau buat ni pasti tak berkelip semuanya bila makan.

Liza said...

salam mieza...kalau dpt satu bekas ni mmg kenyang sampai ke mlm ...ekekekek

Amie said...

Assalam Mieza cayanggggg....
kalau datang rumah Kak Amie jangan lupa bawa CPP sekali ye...lepas tu jangan salah beli tiket lagi ye, Air Asia tak sampai Lahad Datu, kena naik MAS jugak... kalau tak pun, naik tongkang pun sampai tapi penatlah berkayuh...he hehehh

Mieza said...

@kak ros..kat umah mieza ni kak ros masaka la omputih ke omhitam ke semua depa bedal..senang bela anak2 yg tak cerewet ni janji jgn pedas..dan kalau si kakak tu jgn letak sayur hahaha

Mieza said...

@Liza..sebenarnya ramekin ni kecil je..just nice utk sorang makan..tapi sebab mieza close up tu yg nampak besar..tp semalam mmg dinner dgn makan 1 bekas je heheh

Mieza said...

@Kak Amie..ooo ye ke air asia tak dak ke lahad datu..patut la bila mieza naik tu mieza ckp nak ke lahad datu depa suh turun pi naik kapterbang yg satu lagi hahahaha

[email protected] said...

chiken pot pie ni kegemaran saya..dulu masa kerja kat kutpm selalu makan..tp sekarang dah lama tak makan..

Ucu Faridah said...

nk minta buat cukup 4 jer...telan air liur je lah nampak gayanya...

Mieza said...

@totie
kalau tak akan mesti makan juga sebelum bersalin..nnt lama pantangnya..nak buat mmg lah tak larat tu sbb nak tunggu hari..rasanya kat secret recipe ada...selamat menempuh alam seorang ibu totie :)

Mieza said...

@Ucu..
hahah sian ucu..tak per2 untuk ucu hari ni mieza buat lagi..dan mieza suapkan sekali khas utk ucu cayangggg

Ketuhar Panas Yatie said...

Salam Mieza,
Ada lagi ke ? Satu bekas pun jadilah. Kalau dah habis nanti nak buat tempahan khas....

Wani said...

SALAM KAK MIEZA

sedapnya chicken pot pie ... dok dalam bekas ramekin lagi ...x pernah wani buat lagi .. nantilah akan cuba dibuat hihi

Mieza said...

@Yatie..
Khas utk yatie..bulehhhh..kalau dekat2 dah lama mieza hantarkan :)

@Wani..
Kalau tak der ramekins tu leh guna yg pakai buang je..cuba tau nani..pastu bg tau akak hasilnya :)

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