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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 medium work
bowl of the Cuisinart
®
Food Processor. Add the cubed chicken
and pulse to roughly chop. Remove work bowl and reserve.
Insert the large metal chopping blade into the large work bowl
and add the onion. Pulse to chop, about 10 pulses. Replace
the chopping blade with the slicing disc 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 completely, bring 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 one 9 x 13-inch pan with
nonstick cooking spray.
Pour filling into the prepared pan. Prepare the biscuit dough.
Top pan with 12 biscuits.
Bake until biscuits are fully baked through and golden brown,
about 35 to 40 minutes. Allow pot pies 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 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 BUTTERMILK BISCUITS
(PAGE 58)
NONSTICK COOKING SPRAY