Chicken Pot Pie

about 8 servings

4     tablespoons (½ stick) unsalted butter
2     celery stalks, cut into 2-inch pieces
2     medium carrots, peeled and cut into
       2-inch pieces
1     medium to large onion, trimmed and
       cut into 1-inch pieces
1½  teaspoons kosher salt, divided
¾    teaspoon freshly ground black
       pepper, divided
1     teaspoon fresh thyme
½    cup dry white wine
¼    cup unbleached, all-purpose flour
3    cups low-sodium chicken broth;
       more as needed
1     medium sweet potato (about 8 to 10
        ounces), peeled and cubed
2      medium Yukon Gold potatoes
        (about 1 pound), peeled and cubed
4      cups chopped cooked chicken (from
        one 4- to 5-pound rotisserie chicken
        or other cooked chicken)
¼     cup fresh parsley leaves, finely
        chopped (this can be done ahead of
        time in the food processor using the
        chopping blade)
1     cup pearl onions, halved if large,
       thawed if frozen
¾    cup frozen peas, thawed
1     recipe All-Purpose Biscuits

Nutritional information per serving:
Calories 514 (31% from fat) • carb. 46g • pro. 38g • fat 18g • sat. fat 10g • chol. 125mg • sod. 721mg calc. 112mg • fiber 4g

1. Preheat the oven to 375°F with the rack in the middle position.
2. Put the butter in a medium-size stockpot over medium-low heat.
3. While butter is melting, prepare the vegetables. Insert the universal blade into the work bowl of
the Cuisinart 7-Cup Food Processor. Add the onion and pulse 5 to 6 times to chop.
4. Leaving the chopped onion in the work bowl, remove the universal blade and insert the
medium slicing disc. Put the carrot and celery together in the feed tube and slice.
5. Once the butter is hot, add the celery, carrot, onion, a pinch each of the salt and pepper, and
the thyme. Sauté until softened, 5 to 6 minutes. Add the wine and reduce by about half,
another 3 minutes.
6. Stir in the flour and cook 2 to 3 minutes to absorb the liquid. Gradually stir in the chicken broth,
about ¼ cup at a time, until all the broth has been added. Increase the heat and bring the
mixture to a high simmer. Once the mixture is simmering, add the potatoes, chicken, pearl
onions, and remaining salt and pepper. Simmer for about 10 minutes, adding more broth if the
potatoes are not fully submerged. Stir in the peas and parsley, and then remove from heat.
7. While filling is cooking prepare the biscuit dough.
8. Pour the filling into a 13x9-inch baking pan. Use a small scoop or spoon to dollop the biscuit
dough over the filling.
9. Put the pan into the oven and bake until the dough is golden-brown and the chicken mixture is
bubbling, about 35 to 40 minutes.
10. Remove from the oven. Cool slightly before serving.