Cuisinart FP8SV Manuel D’Utilisation

50

ENTRÉES

CHICKEN POT PIE 

The ultimate comfort food. 

Makes 8 to 10 servings 

1. Preheat oven to 400°F with the rack in the lower third 

of the oven. 

2. Put the butter in a medium-size stockpot over 

medium-low heat. 

3. While pan is heating, prepare the vegetables. Insert 

the medium slicing disc into the work bowl of the 
food processor, slice the carrot and celery together 
and reserve. 

4. Remove the slicing disc and insert the chopping blade. 

Add the onion and pulse about 5 to 6 times to chop. Add 
the onion, carrot and celery to the pot to sauté, until 
vegetables are softened, about 8 to 10 minutes. 

5. In two batches, roughly chop the chicken by pulsing 2 

to 3 times. Remove and reserve in a separate bowl. 

6. Stir the fl our into the vegetable mixture and cook for 

about 3 minutes to eliminate any raw fl our taste. 
Slowly whisk in 4 cups of the chicken broth, increase 
heat to medium high to bring to a boil, then reduce 
heat slightly to maintain a healthy simmer. Stir in the 
potatoes, salt and pepper and let simmer for about 
15 minutes, until vegetables are tender. Add more 
broth if necessary so vegetables stay submerged. Stir 
in the reserved chicken and frozen onions. Simmer for 
an additional 30 to 35 minutes to thicken. Once 
stew-like, stir in the peas. 

7. While fi lling is cooking prepare the biscuit dough. Cut 

biscuit dough into 9 pieces. Reserve, covered loosely 
with plastic. 

8. Pour fi lling into a 9-inch square pan. Evenly distribute 

the biscuits over the top of the fi lling so there is 
about ¼ inch of space between biscuits. 

9. Bake until biscuits are fully cooked and golden 

brown, about 15 minutes. Allow pot pie to rest at 
least 15 minutes before serving.