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35
ENTRÉES
Makes 8 to 10 servings
1. Preheat oven to 400°F.
2. Put the butter in a medium stockpot over medium-
low heat.
3. While pan is heating, prepare the vegetables. Insert
the slicing disk into the work bowl of the food
processor and slice the carrot and celery together and
reserve.
4. Remove the slicing disc and insert the chopping
blade. Add the onion and pulse about 10 times to
chop. Add the onion, carrot and celery to the pot to
sauté. Sauté until vegetables are softened, about 8 to
10 minutes.
5. In two to three batches, roughly chop the chicken by
pulsing 2 to 3 times. Remove and reserve in a
separate bowl.
6. Stir the our into the vegetable mixture and cook for
about 3 minutes to eliminate any raw our taste. Slowly
whisk in 4 cups of the chicken broth, increase heat to
medium high to bring to a boil, and then reduce heat
slightly to maintain a healthy simmer. Stir in the potato,
salt and pepper and let simmer for about 20 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 35 to 40 minutes to thicken slightly. Once
stew-like, stir in the peas.
7. While lling is cooking, prepare the biscuit dough.
Cut into 9 pieces. Reserve, covered loosely with
plastic.
8. Pour lling into a 9-inch square pan. Evenly distribute
the biscuits over the top of the lling so there is about
¼ inch of space between biscuits.
9. Bake until biscuits are fully cooked through and
golden brown, about 15 minutes. Allow pot pie to
rest at least 15 minutes before serving.
Nutritional information per serving (based on 8 servings):
Calories 459 (49% from fat)
|
carb. 30g
|
pro. 27g
|
fat 25g
sat. fat 11g
|
chol. 103mg
|
sod. 791mg
|
calc. 41mg
|
ber 3g
The ultimate comfort food.
CHICKEN POT PIE
6 TABLESPOONS UNSALTED
BUTTER
1 MEDIUM CARROT, PEELED
AND TRIMMED
1 CELERY STALK, TRIMMED
1 SMALL ONION, PEELED AND
CUT INTO 1-INCH PIECES
1 ROASTED CHICKEN,
APPROXIMATELY 2 TO 3
POUNDS, ROOM TEMPERA-
TURE AND CUT INTO 1-INCH
PIECES (SKIN AND CARCASS
DISCARDED)
½ CUP ALL-PURPOSE
FLOUR, DIVIDED
4 TO 5 CUPS CHICKEN BROTH,
LOW SODIUM
1 MEDIUM WAXY POTATO,
CUT INTO ½-INCH CUBES
1 MEDIUM SWEET POTATO,
PEELED AND CUT INTO
½-INCH CUBES
¾ TEASPOON KOSHER SALT
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER
1
⁄3 CUP FROZEN PEARL ONIONS
1
⁄3 CUP FROZEN PEAS
½ RECIPE BUTTERMILK BISCUIT
DOUGH (PAGE 43)