Cuisinart Elite DLC-XPN - Manual (Page 45)

42
ENTRÉES
Makes one 9 x 13-inch pan, about 12 servings
Approximate pr eparation time: 1 hour plus 50 minutes
for baking
Insert the large metal chopping blade into the lar ge work bowl
of the Cuisinart
®
Food Processor . Add the cubed chicken and
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
assembly, adjusted to 4mm, and slice the carr ots.
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 ar e 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 mixtur e 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 r educed
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 mor e broth if necessary .
Preheat oven to 400°F and coat one 9 x 13-inch pan with
nonstick cooking spray.
Pour filling into the prepar ed pan. Prepar e the biscuit dough.
T op pan with 12 biscuits.
Bake until biscuits are fully baked thr ough 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
The ultimate comfort food.
CHICKEN POT PIE
1
ROASTED CHICKEN
,
APPROXIMATEL Y
4
POUNDS
,
CHILLED AND CUT INTO
1-
INCH CUBES
1 LARGE ONION , CUT INTO
1- INCH PIECES
2
MEDIUM CARROTS
2
TABLESPOONS UNSALTED
BUTTER
1 LARGE WAXY PO TATO
1
MEDIUM SWEET PO TATO
,
PEELED
2
TABLESPOONS
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
B
UTTERMILK
B
ISCUITS
(
PAGE
55)
NONSTICK COOKING SPRAY