Chicken Pot Pie - Cuisinart Elemental 8 Instruction Booklet

6
TABLESPOONS UNSALTED BUTTER
1
MEDIUM CARROT
1
CELERY STALK
1 (4
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 • fi ber 3g
50
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
2. Put the butter in a medium-size stockpot over
,
PEELED
),
OUNCES CUT
3. While pan is heating, prepare the vegetables. Insert
,
2 3 ,
TO POUNDS
(
SKIN AND
4. Remove the slicing disc and insert the chopping blade.
)
, -
ALL PURPOSE
,
LOW
5. In two batches, roughly chop the chicken by pulsing 2
,
PEELED
½- ,
INCH CUBES
6. Stir the fl our into the vegetable mixture and cook for
,
PEELED
½- ,
INCH CUBES
57)
7. While fi lling is cooking prepare the biscuit dough. Cut
8. Pour fi lling into a 9-inch square pan. Evenly distribute
9. Bake until biscuits are fully cooked and golden
of the oven.
medium-low heat.
the medium slicing disc into the work bowl of the
food processor, slice the carrot and celery together
and reserve.
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.
to 3 times. Remove and reserve in a separate bowl.
about 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.
biscuit dough into 9 pieces. Reserve, covered loosely
with plastic.
the biscuits over the top of the fi lling so there is
about ¼ inch of space between biscuits.
brown, about 15 minutes. Allow pot pie to rest at
least 15 minutes before serving.