我家廚房 Christina's Kitchen

奶油鹹雞派 Chicken Pot Pie

材料A Ingredients

熟雞肉 Cooked chicken	4	杯 cup
洋菇 Button mushroom	12	朵 ea
洋蔥 (小) Onion (small)	1	個ea
胡蘿蔔 (大) Carrot (large)	1	條 ea
洋芹菜 Celery	3	根 stalk
大蒜 Minced garlic	2	瓣 clove
冷凍青豆 Frozen pea	1	杯 cup
冷凍珍珠洋蔥 Frozen pearl onion	2	杯 cup
扁葉巴西利 Flat-leaf parsley	1	小把 small bunch
特級初炸橄欖油 Extra virgin olive oil	4	大匙 Tbs
牛油 Butter	4	大匙 Tbs
中筋麵粉 All-purpose flour	1	杯 cup
無鹽雞高湯 Unsalted chick stock	4	杯 cup
對半鮮奶油 Half-and-half	2	杯 cup
鹽 Salt	1/3+1/3	小匙 tsp
黑胡椒 Black pepper	1/4+1/4	小匙 tsp
肉荳蔻粉 Ground nutmeg	1/4	小匙 tsp
蛋 Egg	1	個 ea
派皮麵團 Pie dough	1	份 portion
8杯份烤盤 8-cup casserole dish	1	個 ea

註：﹕此配方也可以做成4個2杯容量的小派。
Note: You can make four 2-cup small pies instead of one big pie.

做法﹕

1.	洋菇去蒂每朵對切成四塊。洋蔥去皮後切成小丁。胡蘿蔔去皮後切成小片。芹菜也切成小丁。大蒜去皮切碎。巴西利葉葉切碎。熟雞肉切成大塊。
2.	4大匙橄欖油和4大匙牛油加入燒熱的鍋。等牛油融化後，加入洋蔥和胡蘿蔔用中火炒到洋蔥變透明，大約5分鐘。放進洋菇，1/3小匙鹽和1/4小匙黑胡椒，炒3分鐘。續加入芹菜丁和蒜末再炒1分鐘。
3.	加入1杯麵粉，繼續用中小火翻炒到麵粉与鍋裡材料拌勻並呈淺黃色。
4.	一次倒一杯雞高湯，每一次等高湯完全被麵粉吸收後再倒下1杯高湯。等4杯高湯都倒完後，加入2杯對半鮮奶油。再加1/3小匙鹽，1/4小匙黑胡椒和1/4小匙肉荳蔻粉調味。
6.	熄火。加入雞肉，冷凍青豆，冷凍珍珠洋蔥和巴西利葉拌勻後裝進烤盤。放置一旁降溫。
7.	烤箱預熱到375˚F(190°C)。
8.	從冰箱取出派皮麵團。工作檯上撒些麵粉，將麵團擀成可以覆蓋住烤盤的薄片。蛋加1大匙水打散。
9.	將派皮蓋住烤盤，邊緣剪去多餘的部份後按緊。用叉子沿著邊緣按出花紋。派皮表面刷上一層蛋水液，然後在派皮上用小刀劃四道，要劃破派皮。
10.	放進烤箱烤55分鐘，或烤到派皮呈金黃色。

PROCEDURE:

1.	Remove the wooden stem of each mushroom and cut it into 4 equal pieces. Peel and dice the onion. Peel and slice the carrot. Dice the celery. Peel and mince the garlic. Mince the parsley leaves. Cut the cooked chicken into big cubes.
2.	Add 4 tbs of olive oil and 4 tbs of butter in a heated dutch oven. When the butter is melt, add the onion and carrot and sauté over medium heat until the onion is translucent, approx. 5 minutes. Place in the mushroom, 1/3 tsp salt and ¼ tsp black pepper and sauté for 3 minutes. Add the celery and garlic and sauté for another minute.
3.	Add 1 cup of flour. Continue to stir until all the ingredients in the pot are combined and the flour is lightly browned.
4.	Add the stock – one cup a time. Wait until the previous cup of stock is completely absorbed by the flour to pour the next cup. Add 2 cups of half-and-half, 1/3 tsp of salt, ¼ tsp of black pepper and ¼ tsp of nutmeg.
6.	Turn off the heat. Add the chicken cubes, frozen peas, frozen pearl onions and minced parsley leaves. Stir to combine all ingredients. Transfer the mixture to a casserole dish. Set it aside to cool down.
7.	Pre heat the oven to 375˚F(190°C).
8.	Take the pie dough out of the fridge. Flour the working space and roll the dough into a thin sheet that can cover the casserole dish. Beat the egg with 1 tbs of water.
9.	Cover the casserole dish with the dough sheet. Cut off the excessive dough and press the edges. Use a fork to make a patter around the edges. Brush the dough sheet with egg wash and make 4 slits in the top.
10.	Bake the dish for 55 minutes or until the top is golden brown.