Chicken And Root Vegetable Potpie Recipe

Name: Chicken And Root Vegetable Potpie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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) cubed peeled celeriac (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 all-purpose flour (about 3 ounces), divided; 1 1/2 cups fat-free milk; 1/4 cup chopped fresh parsley; 2 tablespoons chopped fresh thyme; 1 1/2 teaspoons salt; 1 teaspoon freshly ground black pepper; Cooking spray; 1 sheet frozen puff pastry dough, thawed

Servings: persons

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) cubed peeled celeriac (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 all-purpose flour (about 3 ounces), divided
1 1/2 cups fat-free milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed

1
Preheat oven to 400u00b0.
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 a large bowl.
3
Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour 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.
4
Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-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 400u00b0 for 16 minutes or until pastry is browned and filling is bubbly.

807

kcal

Calories

Fat

Carbs

104

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 16 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Root Vegetable Potpie 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 Potpie

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