Toastmaster TFP8W Use And Care Manual page 15

Chicken Pot Pie
Filling
1 onion
4 cups pre-cooked chicken
or beef
6 potatoes, peeled
6 carrots
Crust
2 cups all-purpose flour
4 teaspoons baking powder
Temperature: 425˚F/218˚C
Using chopping blade, chop onion on Speed 2 and remove from
bowl. Insert slicing disk and slice potatoes, carrots and celery on
Speed 7. Add all ingredients to broth and boil for 20 minutes. To
thicken, carefully remove
into broth. Carefully pour thickening back into pan of vegetables and
stir until thickened. Pour into a 9x13-inch greased pan.
Using chopping blade, combine crust ingredients flour through
butter. Add the milk through the feed tube and stop as soon as it is
absorbed. Form the dough into a ball and roll onto a lightly floured
surface. Cut into 2-inch biscuits and place on top of filling. Bake as
directed.
Meatballs
Yield: 4 Servings
1 pound lean stew meat
1 slice bread
1 small onion
1 egg
Temperature: Medium
Using the chopping blade, add all ingredients, except flour, in the
order listed, to bowl and chop on Speed 8 until meat is ground and
ingredients are mixed together.
Shape into 2-inch meatballs and coat with flour. Add oil to skillet and
cook meatballs as directed.
Yield: 6 Servings
1 stalk celery
salt and pepper
6 cups chicken broth
2 Tablespoons all purpose flour
1/2
1/4
2/3
Time: 45 minutes
cup broth. Dissolve 2 tablespoons of flour
1/2
1/2
1 clove garlic
salt and pepper
1/2 cup all purpose flour
Time: 20-30 minutes
teaspoon salt
cup butter, softened
cup milk
teaspoon dried thyme