Chef Recipes

INGREDIENTS
Filling:
3 boneless chicken breasts
3 tablespoons olive oil
1 cup diced carrots
1 cup diced Portobello mushrooms
1 cup frozen peas
¼ cup fresh parsley, chopped
1 medium onion, chopped
2 garlic cloves, finely chopped
½ stick of butter
¾ cup all-purpose flour
4 cups chicken stock
Salt and black pepper to taste
Pastry:
3 cups all-purpose flour
1½ teaspoons salt
1 teaspoon baking powder
½ cup vegetable shortening
4 tablespoons butter
⅔ cup cold water
1 egg
1 tablespoon water
1 teaspoon salt
½ teaspoon ground black pepper
CHICKEN POT PIES
SERVES 
DIRECTIONS
1. Dice chicken into small bite size pieces and season with salt and ground black pepper.
2. In a large sauté pan cook the chicken and carrots with the olive oil until the chicken is
fully cooked; add the mushrooms, peas and parsley and continue to sauté for 10 minutes.
3. In a separate large sauté pan lightly sauté the onion and garlic in the butter until
slightly caramelized about 10 minutes then reduce to low heat, stir in the  our whisking
constantly for 1 minute, then stir in the chicken stock and continue to stir until the  our
mixture is completely dissolved.
4. Season with salt and pepper and continue to simmer on low heat for 10 minutes or until
mixture thickens. Fold in the cooked chicken and vegetables and stir together. Set aside
and keep warm.
1. Select
CHEF MODE then select CHICKEN POT PIE. Follow instructions
on the screen and allow the oven to preheat.
2. Using an electric stand mixer or food processor, blend  our, salt, baking powder,
shortening and butter together and then slowly add the cold water to the mixture until
the dough moistens. Knead the dough for 5 minutes on a  oured work surface then place
in a greased bowl, cover with plastic wrap and refrigerate for 30 minutes.
3. Evenly  ll eight-8 oz. ramekin bowls with the prepared  lling and place on a baking
sheet.
4. Roll the dough on a lightly  oured work surface into a log and cut evenly into 8 pieces.
Flatten and roll each piece into a 6" circle. Top and cover each ramekin with the rolled
dough then make 3 slits on top of the dough with a knife.
5. Make an egg wash by beating the egg with the 1 tablespoon of water in a small bowl and
brush the tops with the egg mixture and then sprinkle with some salt and pepper on top.
6. Once the oven is preheated place the Pot Pies into the oven and select
OK to bake.
7. When done baking remove and serve.
Step One – Prepare the Filling
Step Two – Prepare Pastry