Chicken and Root Vegetable Pot Pie ; Cooking Light 09/07 |
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Prep Time: 30 Minutes Cook Time: 27 Minutes |
Ready In: 57 Minutes Servings: 8 |
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This is the recipe from the cover photo of the 20th anniversary issue Sept 2007 of Cooking Light. It looks AMAZING!! Ingredients:
3 cups fat-free low-sodium chicken broth |
1 1/2 cups frozen green peas, thawed |
1 cup cubed peeled baking potato |
1 cup cubed peeled sweet potato |
1 cup cubed peeled celeriac (celery root) |
1 cup thick slices parsnip |
1 (10 ounce) package frozen pearl onions |
1 lb boneless skinless chicken breast, cut into bite sized pieces |
2/3 cup all-purpose flour, divided |
1 1/2 cups nonfat milk |
1/4 cup chopped fresh parsley |
2 tablespoons chopped fresh thyme |
1 1/2 teaspoons salt |
1 teaspoon fresh ground black pepper |
cooking spray |
1 sheet frozen puff pastry, thawed |
Directions:
1. Preheat oven to 400 degrees.
2. Bring broth to a boil in a large Dutch oven.
3. add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes.
4. add chicken, cook for 5 minutesor until chicken is done.
5. remove chicken and vegetables from broth with a slotted spoon, place in large bowl.
6. increase heat to medium.
7. lightly spoon flour into dry measuring cups, level with a knife, place all but 1 tablespoon flour in a medium bowl.
8. gardually add milk to bowl, stirring with a whisk until well blended.
9. add milk mixture to broth, cook for 5 minutes or until thickened, sitrring frequently.
10. stir in chicken mixture, parsley, thyme, salt, and pepper.
11. spoon mixture into an 11x7 inch baking dish coated with cooking spray.
12. sprinkle remaining 1 tablespoon flour on 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.
13. coat dough lightly with cooking spray.
14. place dish on a foil lined baking sheet.
15. bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.
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