46
47
ENTRÉES
ENTRÉES
CHICKEN POT PIE
The ultimate comfort food.
Makes 8 to 10 servings
1. Preheat oven to 400°F (200°C) with the rack in the
lower third of the oven.
2. Put the butter in a medium-size stockpot over
medium-low heat.
3. While pan is heating, prepare the vegetables. Insert
the medium slicing disc into the work bowl of the
food processor, slice the carrot and celery together
and reserve.
4. Remove the slicing disc and insert the chopping blade.
Add the onion and pulse about 5 to 6 times to chop.
Add the onion, carrot and celery to the pot to sauté, until
vegetables are softened, about 8 to 10 minutes.
5. In two batches, roughly chop the chicken by pulsing 2
to 3 times. Remove and reserve in a separate bowl.
6. Stir the flour into the vegetable mixture and cook for
about 3 minutes to eliminate any raw flour taste.
Slowly whisk in 4 cups (1 L) 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 sub-
merged. 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. While filling is cooking prepare the biscuit dough. Cut
biscuit dough into 9 pieces. Reserve, covered loosely
with plastic.
8. Pour filling into a 9-inch (23 cm) square pan. Evenly
distribute the biscuits over the top of the filling so
there is about ¼ inch (0.6 cm) 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.
6
TABLESPOONS (90 ML)
UNSALTED BUTTER
1
MEDIUM CARROT, PEELED
1
CELERY STALK
1
SMALL ONION [4 OUNCES
(115 G)], CUT INTO 1-INCH
(2.5 CM) PIECES
1
ROASTED CHICKEN,
APPROXIMATELY 2 TO 3
POUNDS (1 TO 1.5 KG), ROOM
TEMPERATURE AND CUT INTO
1-INCH (2.5 CM) PIECES (SKIN
AND CARCASS DISCARDED)
2
⁄
3
CUP (150 ML) UNBLEACHED,
ALL-PURPOSE FLOUR, DIVIDED
4 TO 5 CUPS (1 TO 1.25 L) CHICKEN
BROTH, LOW SODIUM
1
MEDIUM WAXY POTATO,
PEELED AND CUT INTO
½-INCH (1.25 CM) CUBES,
RESERVED IN COLD WATER
UNTIL READY TO USE
1
MEDIUM SWEET POTATO,
PEELED AND CUT INTO
½-INCH (1.25 CM) CUBES,
RESERVED IN COLD WATER
UNTIL READY TO USE
¾
TEASPOON (3.75 ML) KOSHER
SALT
¼
TEASPOON (1 ML) FRESHLY
GROUND BLACK PEPPER
1
⁄
3
CUP (75 ML) FROZEN PEARL
ONIONS
1
⁄
3
CUP (75 ML) FROZEN PEAS
1
RECIPE BUTTERMILK BISCUIT
DOUGH (PAGE 57)
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 • fiber 3g
VEGETABLE STIR-FRY
This dish is a quick way to incorporate any veggies you have on hand;
add chicken, beef or cubed tofu for a heartier meal.
Makes 6 cups (1.5 L)
1. Insert the chopping blade into the work bowl of the
food processor. With the unit running on High, add
the garlic and ginger through the feed tube and
process to finely chop, about 10 to 15 seconds.
Remove and reserve.
2. Remove the chopping blade and replace with the
medium slicing disc. On High, slice the red pepper,
broccoli stalk, bok choy, mushrooms and onion.
Remove and reserve.
3. Put the vegetable oil into a large skillet over medium-
high heat. Once the oil is hot, add the garlic and
ginger. Sauté until fragrant, about 30 seconds. Add
the sliced vegetables and sauté for about 7 to 8
minutes, until they begin to soften.
4. While the vegetables are cooking, stir together the
broth, soy sauce, fish sauce and cornstarch. Add the
broth mixture to the pan and bring to a boil. Stir in
the bok choy leaves, broccoli florets and snap peas.
Cook until broccoli and peas are just tender and
sauce coats the vegetables, about 3 to 5 minutes.
5. Stir in the sesame oil and the seeds. Adjust seasoning
as desired and serve immediately over rice.
Nutritional information per serving [1 cup (250 ml)]:
Calories 79 (51% from fat) • carb. 8g • pro. 2g • fat 5g
• sat. fat 1g • chol. 0mg • sod. 288mg • calc. 33mg • fiber 2g
2
GARLIC CLOVES
1
1-INCH (2.5 CM) PIECE
GINGER, PEELED AND
QUARTERED
1
MEDIUM RED BELL PEPPER,
HALVED, CORED
1
STALK BROCCOLI, FLORETS
AND STEM SEPARATED, STEM
TRIMMED AND PEELED
4
BABY BOK CHOY, LEAVES
TRIMMED AND RESERVED
6
WHITE BUTTON MUSHROOMS,
CLEANED
1
MEDIUM RED ONION,
TRIMMED TO FIT FEED TUBE
1½
TABLESPOONS (25 ML)
VEGETABLE OIL
1
CUP (250 ML) VEGETABLE
OR CHICKEN BROTH, LOW
SODIUM
3
TABLESPOONS (45 ML) SOY
SAUCE, REDUCED SODIUM
¼
TEASPOON (1 ML) FISH SAUCE
2
TEASPOONS (2 ML)
CORNSTARCH
½
CUP (125 ML) SNAP OR SNOW
PEAS, TRIMMED
1
TEASPOON (5 ML) HOT
SESAME OIL
1
TABLESPOON (5 ML) SESAME
SEEDS
COOKED RICE, FOR SERVING
