48
ENTRÉES
CHICKEN POT PIE
The ultimate comfort food
Makes 8 to 10 servings
1. Preheat oven to 400°F with the rack in the lower third
of the oven.
2. Insert the medium slicing disc into the work bowl of
the food processor; slice the carrot and celery
together and reserve.
3. Remove the slicing disc and insert the chopping
blade. Add the onion and pulse about 5 to 6 times to
chop.
4. Put the butter in a medium-size stockpot over
medium-low heat. Once melted and hot, add the
onion, carrot and celery to the pot to sauté, until
vegetables are softened, about 8 to 10 minutes.
5. While the vegetables are cooking, roughly chop the
chicken in 2 batches, by pulsing each batch 2 to 3
times. Remove and reserve in a separate bowl.
6. Stir the fl our into the vegetable mixture and cook for
about 2 to 3 minutes to eliminate any raw fl our taste.
Slowly whisk in 4 cups of the chicken broth, increase
heat to medium-high to bring to a boil, then reduce
heat slightly to maintain a healthy simmer. Stir in the
potatoes, salt and pepper, and let simmer for about
15 minutes, until vegetables are tender. Add more
broth if necessary so vegetables stay submerged. Stir
in the reserved chicken and frozen onions. Simmer
for an additional 30 to 35 minutes to thicken. Once
stew-like, stir in the peas.
7. Cut biscuit dough into 9 pieces*. Reserve, covered
loosely with plastic.
8. Pour fi lling into a 9-inch square pan. Evenly distribute
the biscuits over the top of the fi lling so there is
about ¼ inch of space between biscuits.
9. Bake until biscuits are fully cooked and golden
brown, about 15 minutes. Allow pot pie to rest at
least 15 minutes before serving.
1
MEDIUM
CARROT
,
PEELED
1
CELERY
STALK
1
SMALL
ONION
(4
OUNCES
),
CUT
INTO
1-
INCH
PIECES
6
TABLESPOONS
UNSALTED
BUTTER
1
ROASTED
CHICKEN
,
APPROXIMATELY
2
TO
3
POUNDS
,
ROOM
TEMPERATURE
,
CUT
INTO
1-
INCH
PIECES
(
SKIN
AND
CARCASS
DISCARDED
)
¼
CUP
UNBLEACHED
,
ALL
-
PURPOSE
FLOUR
4
TO
5
CUPS
CHICKEN
BROTH
,
LOW
SODIUM
1
MEDIUM
WAXY
POTATO
,
PEELED
,
CUT
INTO
½-
INCH
CUBES
,
RESERVED
IN
COLD
WATER
UNTIL
READY
TO
USE
1
MEDIUM
SWEET
POTATO
,
PEELED
,
CUT
INTO
½-
INCH
CUBES
,
RESERVED
IN
COLD
WATER
UNTIL
READY
TO
USE
¾
TEASPOON
KOSHER
SALT
¼
TEASPOON
FRESHLY
GROUND
BLACK
PEPPER
1
1
∕
3
3
CUP
FROZEN
PEARL
ONIONS
1
1
∕
3
3
CUP
FROZEN
PEAS
1
RECIPE
B
UTTERMILK
B
ISCUIT
DOUGH
(
PAGE
53)
* If not prepared in advance,
prepare the biscuit dough when
the pot pie base is simmering on
the stove. Just make sure the
ingredients are measured out and
ready to go!
Nutritional information per serving
(based on 10 servings):
Calories 494 (52% from fat)
carb. 32g • pro. 27g • fat 28g
sat. fat 13g • chol. 112mg
sod. 777mg • calc. 43mg • fi ber 3g
Содержание CFP-800 Series
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