Chicken and Root Vegetable Potpie

Chicken and Root Vegetable Potpie

 Ingredients

  • 3 cup Chicken and Root Vegetable Potpie 
  • 1/2 cup frozen green peas, thawed 
  • 1 cup cubed peeled baking potato 
  • 1 cup cubed peeled sweet potato 
  • 1 cup cubed peeled celeriac 
  • 1 cup slices parsnip 
  • 290 g frozen pearl onions 
  • 454 g skinless, boneless chicken breasts, cut into bite-sized pieces 
  • 2/3 cup all-purpose flour , divided 
  • 1/2 cup fat-free milk 
  • 1/4 cup chopped fresh parsley 
  • 2 tbsp. chopped fresh thyme 
  • 1/2 tsp. Salt 
  • 1 tsp. 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.
  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 minutes or until chicken is done.
  5. Remove chicken and vegetables from broth with a slotted spoon, place in a large bowl.
  6. Increase heat to medium. Lightly spoon flour into dry measuring cups, level with a knife.
  7. Place all but 1 tablespoon flour in a medium bowl, gradually add milk to bowl, stirring with a whisk until well blended.
  8. Add milk mixture to broth, cook for 5 minutes or until thickened, stirring frequently.
  9. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
  10. Sprinkle remaining 1 tablespoon flour on a work surface, roll dough into a 13 x 9-inch rectangle.
  11. Place dough over chicken mixture, pressing to seal at edges of dish.
  12. Cut small slits into dough to allow steam to escape, coat dough lightly with cooking spray.
  13. Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly.

 Notes

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