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Рецепт Emeril's Chicken Pot Pies
by Global Cookbook

Emeril's Chicken Pot Pies
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  Порций: 8

Ингредиенты

  • 3 lrg carrots
  • 3 x celery stalks
  • 2 med yellow onions
  • 1 x chicken - (3 to 4 lbs)
  • 2 x bay leaves
  • 1/2 tsp black peppercorns
  • 1 c. peas
  • 4 Tbsp. unsalted butter
  • 2 x garlic cloves
  • 8 ounce wood ear or possibly shiitake mushrooms finely sliced see * Note Salt to taste
  • 1/4 c. flour
  • 1/2 c. dry white wine
  • 1/3 c. heavy cream
  • 2 Tbsp. minced fresh parsley
  • 2 1/4 c. flour
  • 1 tsp salt
  • 2/3 c. cool unsalted butter
  • 1/2 c. ice water
  • 1 x egg beaten with
  • 1 Tbsp. water

Инструкции

  1. Cut 1 carrot and 1 stalk of celery into large dice, and peel and quarter 1 yellow onion.
  2. In a large stockpot, place the chicken, diced vegetables, onion, 1 bay leaf and peppercorns, cover with water, and bring to a boil over high heat. Lower heat to a simmer and cook the chicken till tender, 20 to 30 min, skimming the foam that may form on the surface.
  3. Remove the chicken from the pot and let cold. Strain the stock into a clean stockpot and reduce over high heat to 3 c., then cold. Skin and bone the chicken, and throw away. Cut the meat into 1-inch pcs and set aside.
  4. Make the pie dough by combining the flour and salt in a medium bowl. Add in the butter and work with your hands till the mix resembles coarse crumbs. Using the tines of a fork, stir in the water 1 Tbsp. at a time, and work with your hands just till a smooth ball forms, being careful not to overwork the dough. Wrap in plastic and chill for 20 min.
  5. Peel and dice the remaining 2 carrots and onion, and dice the remaining 2 stalks of celery. In a medium pot blanch the carrots and peas in boiling water till just cooked through, about 2 min. Drain and reserve.
  6. Preheat the oven to 400 degrees.
  7. In a large skillet or possibly pot, heat the butter over medium-high heat. Saute/fry the onions and celery till soft, about 3 min. Add in the garlic and mushrooms to the pan and continue cooking till the mushrooms are soft and give off their liquid, about 5 min. Add in Essence. Sprinkle the flour into the vegetables to make a roux, cooking for 2 to 3 min to slightly thicken. Add in the wine, cream and cool stock, stirring well. Add in the chicken and parsley, and season to taste with salt and pepper.
  8. Transfer the chicken mix to a large skillet or possibly casserole dish, or possibly divide among 8 (2-c.) baking dishes.
  9. Remove the dough from the refrigerator and place on a floured surface. Roll out the dough to fit the skillet, or possibly cut into 8 shapes to top the 2-c. casserole dishes. Gently transfer to the skillet, turning the edges under to seal. Brush the top of the pastry with the egg wash and cut a pattern of slits over the crust. Bake till the crusts are golden and the contents are warm and bubbly, about 10 to 15 min.
  10. This recipe yields 8 servings.