Cuisinart FP-14DC manual Chicken Pot Pie, Ultimate comfort food

Chicken Pot Pie

The ultimate comfort food..

1roasted chicken, approximately 4 pounds,

chilled and cut into 1-inch cubes

1large onion, cut into 1-inch pieces

2medium carrots

2tablespoons unsalted butter

1large waxy potato

1medium sweet potato, peeled

2tablespoons all-purpose flour

5cups chicken broth

½ teaspoon kosher salt

¼teaspoon freshly ground black pepper

½cup frozen peas

½cup frozen pearl onions

½recipe Buttermilk Biscuits

(page 58)

nonstick cooking spray

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

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