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Recipe: Chicken and Root Vegetable Potpie

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

Instructions

  1. Preheat oven to 400°.
  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 13 x 9-inch baking dish coated with cooking spray.
  4. Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 14 x 10-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.

Number of servings (yield): 8

Inspired By: Chicken and Root Vegetable Potpie

Nutritional Information

Amount per serving
Calories: 388
Calories from fat: 30%
Fat: 13g
Saturated fat: 2g
Monounsaturated fat: 3g
Polyunsaturated fat: 7.1g
Protein: 21.9g
Carbohydrate: 45.7g
Fiber: 4.4g
Cholesterol: 34mg
Iron: 3mg
Sodium: 790mg
Calcium: 115mg