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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