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Ingredients
Filling
2 Cups Cubed Chicken
1 Medium Potato
2 Carrots
1/4 Cup Butter
1/2 Onion
1/2 Cup All-Purpose Flour
1/2 tsp Salt
1/2 tsp Dried Thyme
1/2 tsp Pepper
1 1/2 Cups Chicken Broth
3/4 Cups Whole Milk
1/2 Cup Peas
1/2 Cup Corn
Pie Crust
2-1/2 Cups All-Purpose Flour
1/2 tsp Salt
1 Cup Frozen Butter
1/2 Cup Ice Water
1. Slice all vegetables with the thick side of the slicer
disk. Boil chicken, potatoes and carrots for 10
minutes; drain and set aside.
2. In a large skillet, melt butter over medium-high
heat. Add sliced onions and cook until soft and clear.
3. Add flour, salt, thyme, and pepper. Mix until
combined. Stir in broth and milk and bring to a
boil, stir for 2 minutes or until thickened. Mix in
chicken, potatoes, carrots, peas and corn remove
from heat.
4. Unroll a pie crust into 9" pie plate. Add chicken
mixture. Trim edge of pie crust and top with
reaming crust. Trim, seal and flute edges. Cut
slits in top.
5. Bake at 425°F for 35-40 minutes or until golden
brown. Let cool 15 minutes before serving.
1. Shred Frozen butter into slicer shredder bowl with
the large shredding side of disk.
2. Swap the shredder blade with the mini dough
hook and add flour and salt.
3. With the lid on turn the mixer to speed 2 and
slowly add the water until dough comes together.
Add more water as needed. Wrap dough and let
rest in the refrigerator for at least 1 hour.
Chicken Pot Pie
#MUZ6DH1
Mini Dough Hook
35
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