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1
roasted chicken
approximately
chilled and cut into
1-
inch cubes
1
larGe onion
1-
inch pieces
2
medium carrots
2
tablespoons unsalted
butter
1
larGe waxy potato
1
medium sweet potato
peeled
2
tablespoons
-
all
purpose flour
5
cups chicken broth
½
teaspoon kosher salt
¼
teaspoon freshly Ground
black pepper
½
cup frozen peas
½
cup frozen pearl onions
½
b
recipe
uttermilk
(
55)
paGe
nonstick cookinG spray
ENTRÉES
42
CHICKEN POT PIE
The ultimate comfort food .
makes one 9 x 13-inch pan, about 12 servings
for baking
,
Insert the large metal chopping blade into the large work bowl
4
,
pounds
of the Cuisinart
pulse to roughly chop. Reserve.
Put the onion into the workbowl and pulse to chop, about
,
10 pulses. Replace the chopping blade with the slicing disc
cut into
assembly, adjusted to 4mm, and slice the carrots.
melt the butter in a 6-quart saucepan placed over medium
heat. Once the butter melts, add the chopped onion and sliced
carrots and cook until soft, about 8 to 10 minutes.
While onions and carrots are cooking, adjust the slicing disc to
6mm. Cut both potatoes into quarters horizontally. Arrange in
,
feed tube horizontally and slice.
Stir the flour into the onion/carrot mixture and cook for about
3 minutes to eliminate any taste of flour. Slowly whisk in the
chicken broth completely, bring the mixture to a boil, and then
reduce heat to maintain a simmer. Stir in the white and sweet
potatoes, salt and pepper and let simmer for about 20 to 25
minutes, until vegetables are tender and liquid has reduced
some. Reduce heat to low and stir in the reserved chicken and
frozen vegetables. Simmer for an additional 20 minutes, taste
and adjust seasoning accordingly. mixture should have a soupy
consistency. Add more broth if necessary.
b
Preheat oven to 400°F and coat one 9 x 13-inch pan with
iscuits
nonstick cooking spray.
Pour filling into the prepared pan. Prepare the biscuit dough.
Top pan with 12 biscuits.
Bake until biscuits are fully baked through and golden brown,
about 35 to 40 minutes. Allow pot pies to rest for about 15
minutes before serving.
Nutritional information per serving:
Calories 449 (45% from fat)
sat. fat 10g
Approximate preparation time: 1 hour plus 50 minutes
Food Processor. Add the cubed chicken and
®
|
chol. 101mg
|
|
carb. 34g
pro. 27g
|
|
sod. 918mg
calc. 58mg
|
|
fat 22g
|
fiber 2g
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