C H O P
C H O P
19
ninjakitchen.com
18
ninjakitchen.com
PREP:
10 MINUTES |
COOK:
55–65 MINUTES
CONTAINER:
64-OUNCE PRECISION PROCESSOR® BOWL |
MAKES:
6 SERVINGS
DIRECTIONS
1
To prepare the crust, follow Pie Dough
recipe on the next page.
2
Preheat oven to 375°F. Place carrots,
celery, and onions into the 64-ounce
Precision Processor Bowl.
3
Select CHOP. Transfer chopped
vegetables to a bowl and set aside.
4
Place chicken into the 64-ounce
Precision Processor Bowl. Select CHOP.
5
Add olive oil to a large skillet over medium
heat. Add chopped vegetables and cook
for 2 to 3 minutes. Add chopped chicken
and continue cooking until vegetables are
softened and chicken is cooked through,
about 5 to 8 minutes.
6
Melt butter in a saucepan over medium
heat. Add flour to saucepan, stirring
constantly, for 3 minutes. Add broth,
stirring constantly with a whisk, until
mixture thickens to form a sauce. Add
thyme and season with salt and pepper.
7
Combine the vegetables and chicken
with the sauce, then pour mixture
into a casserole dish. Remove one pie
dough disc from refrigerator and roll
out to 2 inches larger than the casserole
dish. Place dough on top of filling and
crimp edges. Cut vent holes in dough
and brush with milk. Cook for 45 to 50
minutes or until crust is lightly browned.
INGREDIENTS
CRUST
Pie dough (recipe on the next page)
FILLING
4 medium carrots, peeled, cut in thirds
3 stalks celery, cut in thirds
1
1
/
2
small onions, peeled, cut in quarters
1 pound uncooked boneless,
skinless chicken breasts
2 tablespoons olive oil
1 stick (
1
/
2
cup) butter
1
/
2
cup flour
4 cups chicken broth
1 tablespoon fresh thyme leaves
Kosher salt, to taste
Ground black pepper, to taste
2 tablespoons milk
CHICKEN POT PIE
TACO NIGHT
PREP:
15 MINUTES |
COOK:
6–8 MINUTES
CONTAINER:
64-OUNCE PRECISION PROCESSOR® BOWL |
MAKES:
8 TACOS
DIRECTIONS
1
Place the onion and turkey into the
64-ounce Precision Processor Bowl.
Select CHOP until finely ground.
2
Heat oil in a medium skillet over medium
heat. Sauté turkey mixture for 6 to 8
minutes, or until cooked through. Add
taco seasoning mix and stir to combine.
3
Assemble each taco with cooked turkey,
cheese, lettuce, jalapeño peppers,
cilantro, and salsa.
INGREDIENTS
1
/
2
medium yellow onion, peeled, cut in quarters
1 pound uncooked boneless turkey breast,
cut in 2-inch cubes
1 tablespoon canola oil
1 package (1 ounce)
low-sodium taco seasoning mix
FOR SERVING
8 hard taco shells
1
/
2
cup low-fat cheddar cheese, shredded
1 cup shredded lettuce
1
/
4
cup jalapeño peppers, sliced
1
/
3
cup cilantro, chopped
1
/
2
cup salsa
D O U G H
PREP:
20 MINUTES |
CONTAINER:
64-OUNCE PRECISION PROCESSOR® BOWL |
MAKES:
2 PIE CRUSTS
DIRECTIONS
1
Position the Dough Blade in the
64-ounce Precision Processor Bowl,
then add flour, salt, butter, and
shortening.
2
PULSE until combined.
3
Add ice-cold water. Select DOUGH until
a dough ball is formed.
4
Transfer dough to a lightly floured work
surface and knead.
5
Divide dough into 2 pieces. Form each
piece into a 1-inch-thick flattened disc.
Wrap each disc in plastic wrap and
refrigerate until needed.
INGREDIENTS
2
1
/
2
cups all-purpose flour
1 teaspoon kosher salt
6 tablespoons unsalted butter,
cold, cut in cubes
5 tablespoons vegetable shortening
baking stick, cold, cut in cubes
1
/
2
cup ice-cold water
PIE DOUGH
