Chicken and Root Vegetable Potpie
Denise
ingredients
- 3 cups fat-free, less-sodium chicken broth
- 1 1/2 cups frozen green peas, thawed
- 1 cup (1/2-inch) cubed peeled baking potato
- 1 cup (1/2-inch) cubed peeled sweet potato
- 1 cup (1/2-inch) peeled celery root
- 1 cup (1/2-inch-thick) slices parsnip
- 1 (10 ounce) package frozen pearl onions
- 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
- 2/3 cup flour, divided
- 1 1/2 cups fat-free milk
- 1/4 cup chopped fresh parsley
- 2 T. chopped fresh thyme
- 1 1/2 t. salt
- 1 t. ground pepper
- Cooking spray
- 1 sheet frozen puff pastry dough, thawed
directions
- 1
1. Preheat oven to 400 degrees.
- 2
2. 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 large bowl.
- 3
3. Increase heat to medium. Place all but 1 tablespoon flour in 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 11x7-inch baking dish covered with cooking spray.
- 4
4. Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 9x13-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 for 16 minutes or until pastry is browned and filling is bubbly.
Source: Cook Light
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