Chicken Pot Pie

Assalamualaikumm...

Dah join MAGGI Good to Great Campaign...tempoh campain dilamjutkan sehingga 6 January 2013...cepat-cepat hantarnya penyertaan anda sekarang...mieza masih memerlukan beberapa orang peserta lagi...hadiah yang hebat...percutian keluarga ke Legoland Malaysia bernilai RM1500.
 
Selamat tahun baru..selamat hari pertama persekolahan...amboi amboiii the very busy lah today terutama buat ibu-ibu di luar sana tu kan...sama lah kita...lebih-lebih lagi bila hari ini adalah first day persekolahan bagi anak-anak..tak kiralah first masuk tadika ke atau first day masuk darjah satu mahupun macam puteri sulung mieza first day masuk sekolah menengah..semuanya pengalaman baru... bila melihat puteri sulung yang menjejak kaki ke high school tetiba terasa diri ini dah tua ahakkkssss....walaupun usia dah lewat 30-an tapi jiwa macam 20-an baru tau...

Melihat anak-anak sekolah dalam uniform yang putih bersih, serba baru, wajah berseri-seri jumpa kawan dari sekolah rendah yang sama..juga berpeluang mendapat rakan sekelas yang baru..membuatkan mieza teringat kembali zaman persekolahan mieza pada tahun 1988 - 1993 dulu...rindunya pada sekolah lama yang sangat banyak berjasa mendidik mieza...rindu pada guru-guru...rindu pada pusat sumber tempat mieza study...rindu padang tempat mieza bermain..rindukan kantin tempat mieza makan...rindu pada kawan-kawan yang kini entah bila dapat berjumpa...cuma berkomunikasi di ruangan FB saja...masyaAllah kalaulah diizinkan Allah untuk melalui saat persekolahan lagi...alangkah indahnya...kini anak mieza pula melaluinya...semoga Allah SWT memudahkan urusan persekolahan anak mieza...semoga Allah lapangkan dadanya dalam menimba ilmu...semoga Allah terangkan hatinya menerima ilmu yang diajar...semoga Allah menjaga perlakuannya terhadap guru dan pergaulannya dengan rakan-rakan...semoga Allah jauhkan dirinya dari segala yang terkeji....insyaALLAH..

Bila menyebut tentang sekolah, teringat mieza pada rakan sekelas anak mieza yang bernama Fatin...dia cukup sukakan masakan mieza...mieza pula cukup seronok bila dapat menjamu anak-anak kawan-kawan puteri mieza makan...dia sangat teringin nak makan chicken pot pie yang mieza masak...setiap kali jumpa katanya nak datang umah...tapi sampai sekarang mieza tunggu dia tak juga muncul-muncul...bila terjumpa di sekolah tadi mieza bertanyakan bila Fatin nak datang umah....dengan malu-malu Fatin menjawab "entah lah auntie..segan.." pemalu rupanya anak gadis ini...nantilah kita buat gathering ye anak-anak...auntie masak pie ni lagi...

Pie yang mieza masak ni menggunakan resepi dari Simply Recipes...mieza memang suka kebanyakan dari resepinya..semuanya sedap-sedap belaka...dan crust dari resepi ini juga sangat sedap..rangupppp je...ia juga tahan lama...boleh disimpan di dalam fridge sehingga berminggu-minggu...

Emmmm Yummyyyy

Semangkuk sorang memang tak cukup!!

Scooooopppppp.....

dan suapppppp!

Dah licinnnnn

CHICKEN POT PIE
Recipe: 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 - mieza skip this
• 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.