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61
ENTRÉES
Makes one 9 x 13-inch pan, about 12 servings
Approximate preparation time: 1 hour plus 50 minutes for
baking
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Add the cubed chicken and
pulse to roughly chop. Reserve.
Put the onion into the work bowl and pulse to chop, about 10
pulses. Replace the chopping blade with the slicing disc
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, bringing 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.
Preheat oven to 400°F and coat a 9 x 13-inch pan with nonstick
cooking spray.
Pour filling into the prepared pan. Top pan with 12 biscuits.
Bake until biscuits are fully baked through and golden brown,
about 35 to 40 minutes. Allow pot pie to rest for about 15
minutes before serving.
Nutritional information per serving:
Calories 449 (45% from fat)
|
carb. 34g
|
pro. 27g
|
fat 22g
|
sat. fat 10g
|
chol. 101mg
|
sod. 918mg
|
calc. 58mg
|
fiber 2g
The ultimate comfort food.
CHICKEN POT PIE
1 roasted chicken,
approximately 4 pounds,
chilled and cut into
1-inch cubes
1 large onion, cut into
1-inch pieces
2 medium carrots
2 tablespoons unsalted
butter
1 large waxy potato
1 medium sweet potato,
peeled
2 tablespoons unbleached,
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 recipe prepared buttermilk
biscuits (page 55)
nonstick cooking spray
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