Cuisinart 7-Cup Elite Collection Food Processor MFP-107 Series - Manual (Page 26)

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, prepar e the vegetables. Insert
the slicing disk into the work bowl of the food
processor and slice the carr ot 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, r oughly chop the chicken by
pulsing 2 to 3 times. Remove and reserve in a
separate bowl.
6. Stir the fl our into the vegetable mixtur e and cook for
about 3 minutes to eliminate any raw fl our taste. Slowly
whisk in 4 cups of the chicken broth, incr ease 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 br oth if
necessary so vegetables stay submerged.) Stir in the
reserved chicken and fr ozen onions. Simmer for an
additional 35 to 40 minutes to thicken slightly. Once
stew-like, stir in the peas.
7. While fi lling is cooking, pr epare the biscuit dough.
Cut into 9 pieces. Reserve, covered loosely with
plastic.
8. Pour fi lling into a 9-inch squar e pan. Evenly distribute
the biscuits over the top of the fi lling so ther e is about
¼ inch of space between biscuits.
9. Bake until biscuits are fully cooked thr ough and
golden brown, about 15 minutes. Allow pot pie to
rest at least 15 minutes befor e 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 | fi 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 ,
APPROXIMATEL Y 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 POTAT O ,
CUT INTO ½- INCH CUBES
1 MEDIUM SWEET POTAT O ,
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 B UTTERMILK B ISCUIT
DOUGH ( PAGE 43)