Chicken Pot Pie - Cuisinart FP-8GMP1 Instruction And Recipe Booklet

6
TABLESPOONS UNSALTED BUTTER
1
MEDIUM CARROT
1
CELERY STALK
1
SMALL ONION
1-
INTO INCH PIECES
1
ROASTED CHICKEN
APPROXIMATELY
ROOM TEMPERATURE AND CUT
1-
INTO INCH PIECES
CARCASS DISCARDED
⁄
2
CUP UNBLEACHED
3
,
FLOUR DIVIDED
4 5
TO CUPS CHICKEN BROTH
SODIUM
1
MEDIUM WAXY POTATO
AND CUT INTO
RESERVED IN COLD WATER UNTIL
READY TO USE
1
MEDIUM SWEET POTATO
AND CUT INTO
RESERVED IN COLD WATER UNTIL
READY TO USE
¾
TEASPOON KOSHER SALT
¼
TEASPOON FRESHLY GROUND
BLACK PEPPER
⁄
1
CUP FROZEN PEARL ONIONS
3
⁄
1
CUP FROZEN PEAS
3
1
RECIPE BUTTERMILK BISCUIT
(
DOUGH PAGE
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
50
ENTRÉES

CHICKEN POT PIE

The ultimate comfort food.
,
PEELED
(4 ),
OUNCES CUT
,
2 3 ,
TO POUNDS
(
SKIN AND
)
, -
ALL PURPOSE
,
LOW
,
PEELED
½- ,
INCH CUBES
,
PEELED
½- ,
INCH CUBES
57)
Makes 8 to 10 servings
1. Preheat oven to 400°F 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 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. 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 square pan. Evenly distribute
the biscuits over the top of the filling 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.