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48
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
of the oven.
2. Insert the medium slicing disc into the work bowl of
the food processor; slice the carrot and celery
together and reserve.
3. Remove the slicing disc and insert the chopping
blade. Add the onion and pulse about 5 to 6 times to
chop.
4. Put the butter in a medium-size stockpot over
medium-low heat. Once melted and hot, add the
onion, carrot and celery to the pot to sauté, until
vegetables are softened, about 8 to 10 minutes.
5. While the vegetables are cooking, roughly chop the
chicken in 2 batches, by pulsing each batch 2 to 3
times. Remove and reserve in a separate bowl.
6. Stir the fl our into the vegetable mixture and cook for
about 2 to 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.
7. Cut biscuit dough into 9 pieces*. Reserve, covered
loosely with plastic.
8. Pour fi lling into a 9-inch square pan. Evenly distribute
the biscuits over the top of the fi lling 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.
1 MEDIUM CARROT, PEELED
1 CELERY STALK
1 SMALL ONION (4 OUNCES),
CUT INTO 1-INCH PIECES
6 TABLESPOONS UNSALTED BUTTER
1 ROASTED CHICKEN,
APPROXIMATELY 2 TO 3 POUNDS,
ROOM TEMPERATURE, CUT INTO
1-INCH PIECES
(SKIN AND CARCASS DISCARDED)
¼ CUP UNBLEACHED,
ALL-PURPOSE FLOUR
4 TO 5 CUPS CHICKEN BROTH,
LOW SODIUM
1 MEDIUM WAXY POTATO, PEELED,
CUT INTO ½-INCH CUBES,
RESERVED IN COLD WATER UNTIL
READY TO USE
1 MEDIUM SWEET POTATO, PEELED,
CUT INTO ½-INCH CUBES,
RESERVED IN COLD WATER UNTIL
READY TO USE
¾ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
1
1
∕
3
3
CUP FROZEN PEARL ONIONS
1
1
∕
3
3
CUP FROZEN PEAS
1 RECIPE BUTTERMILK BISCUIT
DOUGH (PAGE 53)
* If not prepared in advance,
prepare the biscuit dough when
the pot pie base is simmering on
the stove. Just make sure the
ingredients are measured out and
ready to go!
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
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