24
2. Place the pan into the oven in rack position 1. Select Dual Cook.
Set first to Convection Bake at 400°F for 30 minutes. Then set to
Convection Bake 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. Pour the entire
mixture into the prepared 13 x 9-inch pan. Allow to simmer together
to completely heat through. Taste and adjust seasoning according to
preference.
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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