Chicken Pot Pie - Cuisinart 12-Cup Elite Collection FP-12N Serie Manual Del Usuario

1
ROASTED CHICKEN
APPROXIMATELY
CHILLED AND CUT INTO
1-
INCH CUBES
1 ,
LARGE ONION
1-
INCH PIECES
2
MEDIUM CARROTS
2
TABLESPOONS UNSALTED
BUTTER
1
LARGE WAXY POTATO
1
MEDIUM SWEET POTATO
PEELED
2
TABLESPOONS UNBLEACHED
-
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 PREPARED BUTTERMILK
(
BISCUITS PAGE
NONSTICK COOKING SPRAY

CHICKEN POT PIE

The ultimate comfort food.
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 large work bowl
4 ,
of the Cuisinart
POUNDS
pulse to roughly chop. Reserve.
Put the onion into the work bowl and pulse to chop, about 10
pulses. Replace the chopping blade with the slicing disc
CUT INTO
assembly, 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, bringing 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 a 9 x 13-inch pan with nonstick
55)
cooking spray.
Pour filling into the prepared pan. Top pan with 12 biscuits.
Bake until biscuits are fully baked through and golden brown,
about 35 to 40 minutes. Allow pot pie to rest for about 15
minutes before serving.
Nutritional information per serving:
Calories 449 (45% from fat)
sat. fat 10g
Food Processor. Add the cubed chicken and
®
|
carb. 34g
| |
chol. 101mg sod. 918mg
| |
pro. 27g fat 22g
| |
calc. 58mg fiber 2g
ENTRÉES
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