Poultry - Chicken & Root Vegetable Potpie

Serves: 8

Beth

Add Carrots

ingredients

3 cups Chicken broth

1 1/2 cups Frozen green peas, thawed

1 1/2 tsp salt

1 tsp black pepper

cooking spray

1 sheet frozen puff pastry dough, thawed

2 cups cubed (1/2 inch) peeled baking potatoes

1 cup cubed (1/2 inch) peeled sweet potatoes

1 10 oz package frozen pearl onions

1 lb boneless chicken breast, cut into bite-sized pieces

2/3 cup flour (3 oz), divided

1 1/2 cup skim milk

1/4 cup chopped fresh parsley

2 Tbs chopped fresh thyme

directions

Preheat over to 400°.

Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.

Increase heat to medium. Place flour in measuring cups, except 1 Tbs in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Sprinkle remaining 1 Tbsp flour on a work surface; roll dough into a 13x9 inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.

Source: September 2007