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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
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 fl our into the vegetable mixture and cook for
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.
7. While fi lling is cooking prepare the biscuit dough. 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.
6 TABLESPOONS UNSALTED BUTTER
1 MEDIUM CARROT, PEELED
1 CELERY STALK
1 SMALL ONION (4 OUNCES), CUT
INTO 1-INCH PIECES
1 ROASTED CHICKEN,
APPROXIMATELY 2 TO 3 POUNDS,
ROOM TEMPERATURE AND CUT
INTO 1-INCH PIECES (SKIN AND
CARCASS DISCARDED)
2
⁄3
CUP UNBLEACHED, ALL-PURPOSE
FLOUR, DIVIDED
4 TO 5 CUPS CHICKEN BROTH, LOW
SODIUM
1 MEDIUM WAXY POTATO, PEELED
AND CUT INTO ½-INCH CUBES,
RESERVED IN COLD WATER UNTIL
READY TO USE
1 MEDIUM SWEET POTATO, PEELED
AND CUT INTO ½-INCH CUBES,
RESERVED IN COLD WATER UNTIL
READY TO USE
¾ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
1
⁄3
CUP FROZEN PEARL ONIONS
1
⁄3
CUP FROZEN PEAS
1 RECIPE BUTTERMILK BISCUIT
DOUGH (PAGE 57)
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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