Chicken And Root Vegetable Pot Pie ; Cooking Light 09/07

Total Time: 57 mins Preparation Time: 30 mins Cook Time: 27 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.