Chicken Pot Pie - Cuisinart TOA-95 Manual De Instrucciones Y Libro De Recetas

2 . Place the pan into the oven in rack position 1 . Select Dual Cook .
Set first to Bake with convection at 400°F for 30 minutes . Then set
to Bake with convection at 350°F for 30 minutes . The chicken is
ready when golden and crispy, and the internal temperature
reaches 165°F .
3 . Allow chicken rest for 10 minutes; carve and serve .
Nutritional Information per serving (based on 6 servings):
Calories 298 (56% from fat) • carb. 3g • pro. 59g • fat 8g • sat. fat 2g
chol. 133mg • sod. 546mg • calc. 61mg • fiber 0g

Chicken Pot Pie

Comfort food at its best .
Makes about 10 servings
Nonstick cooking spray
1 recipe Classic Roast Chicken
4 tablespoons (½ stick) unsalted butter
1 medium onion, finely chopped
2 medium carrots, cut into ¼ -inch coins
4 tablespoons unbleached, all-purpose flour
4 cups chicken broth, low sodium
1 large Yukon Gold potato, cut into ½ -inch cubes, about 2 cups
1 large sweet potato, cut into ½-inch cubes, about 2 cups
½ teaspoon kosher salt
¼ teaspoon freshly ground pepper
½ cup frozen peas
½ cup frozen pearl onions
½ sheet frozen puff pastry
Egg wash (1 large egg beaten with 1 tablespoon water)
1 . Coat a 13 x 9-inch baking pan with nonstick cooking spray . Reserve .
2 . Remove all meat from the roasted chicken, discard skin and bones .
Chop or shred into bite-size pieces . Reserve .
3 . Put the butter into a 6-quart pot and place over medium heat .
When the butter is melted, add the onion and carrot, cook until soft
and fragrant, about 8 to 10 minutes .
4 . Add the flour to the pot and stir well, cook for an additional couple
of minutes . Slowly add the chicken broth while whisking mixture
together to incorporate .
5 . Allow mixture to come to a boil . Once boiling, reduce heat to maintain
a steady simmer .
6 . Add the Yukon Gold potatoes and simmer for about 8 to 10 minutes;
add the sweet potatoes and simmer for an additional 8 to 10 minutes,
until all vegetables are tender .
7 . Stir in the shredded chicken, peas and pearl onions . Allow to simmer
together to completely heat through . Taste and adjust seasoning
according to preference . Pour the entire mixture into the prepared
13 x 9-inch pan
8 . Roll out the puff pastry so it's thin and equal in size to the baking
pan – cut to fit if necessary . Place pastry on top of pan and brush
with egg wash .
9 . Place rack in position 1 . Select Bake at 400°F for 20 minutes .
When oven is ready, place the prepared pan in the oven . Puff pastry
should be golden brown and puffed when ready .
10 . Let rest for about 5 minutes before cutting to serve .
Nutritional Information per serving (based on 10 servings):
Calories 449 (45% from fat) • carb. 34g • pro. 27g • fat 22g • sat. fat 10g
chol. 101mg • sod. 918mg • calc. 58mg • fiber 2g
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