Chicken Pot Pie Yield: 6 Servings

Filling

 

1 onion

1 stalk celery

4 cups pre-cooked chicken

salt and pepper

or beef

6 cups chicken broth

6 potatoes, peeled

2 Tablespoons all purpose flour

6 carrots

 

Crust

 

2 cups all-purpose flour

1/2 teaspoon salt

4 teaspoons baking powder

1/4 cup butter, softened

 

2/3 cup milk

Temperature: 425°F/218°C

Time: 45 minutes

Using chopping blade, chop onion on Speed 2 and remove from bowl. Insert slicing disk and slice potatoes, carrots and celery on Speed 7. Add all ingredients (except flour filling ) to broth and boil for 20 minutes. To thicken, carefully remove 1/2 cup broth. Dissolve 2 tablespoons of flour into broth. Carefully pour thickening back into pan of vegetables and stir until thickened. Pour into a 9x13-inch greased pan.

Using chopping blade, combine crust ingredients, flour, baking powder, salt and butter. Set Speed Control to 4. Add the milk through the Food Chute and stop as soon as it is absorbed. Form the dough into a ball and roll onto a lightly floured surface. Cut into 2-inch biscuits and place on top of filling. Bake as directed.

Meatballs Yield: 4 Servings

 

1 pound lean stew meat

1/2 teaspoon dried thyme

1 slice bread

1 clove garlic

1 small onion

salt and pepper

1 egg

1/2 cup all purpose flour

Temperature: Medium

Time: 20-30 minutes

Using the chopping blade, add all ingredients, except flour, in the order listed, to bowl and chop on Speed 8 until meat is ground and ingredients are mixed together.

Shape into 2-inch meatballs and coat with flour. Add oil to skillet and cook meatballs as directed.

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