Chicken And Root Vegetable Pot Pie Recipe

Name: Chicken And Root Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups low-sodium chicken stock; 1 cup diced Yukon Gold potatoes; 1 cup diced sweet potatoes; 1 cup diced celery root; 1 cup diced parsnip; 1 large white onion, diced; 1 pound boneless, skinless chicken breasts, diced; 2/3 cup all-purpose flour; 1 1/2 cups whole milk; 1 cup fresh or frozen peas; 1/4 cup chopped flat-leaf parsley; 2 tablespoons chopped cilantro; 1 teaspoon hot sauce; Salt and freshly ground black pepper; 1 sheet frozen puff pastry dough, thawed

Servings: persons

3 cups low-sodium chicken stock
1 cup diced Yukon Gold potatoes
1 cup diced sweet potatoes
1 cup diced celery root
1 cup diced parsnip
1 large white onion, diced
1 pound boneless, skinless chicken breasts, diced
2/3 cup all-purpose flour
1 1/2 cups whole milk
1 cup fresh or frozen peas
1/4 cup chopped flat-leaf parsley
2 tablespoons chopped cilantro
1 teaspoon hot sauce
Salt and freshly ground black pepper
1 sheet frozen puff pastry dough, thawed

1
Preheat the oven to 400u00b0F.
2
Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
3
Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
4
Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
5
Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
6
Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
7
Place the hot ramekins on serving plates and enjoy.

786

kcal

Calories

Fat

Carbs

103

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 cups low-sodium chicken stock, 1 cup diced Yukon Gold potatoes, 1 cup diced sweet potatoes, 1 cup diced celery root, and more.

Yes, Chicken And Root Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken And Root Vegetable Pot Pie

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