Chicken and Root Vegetable Potpie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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In the magazine's early days, we shied away from indulgent ingredients like puff pastry. Now, though, we understand that these items can fit into a healthful diet. This dish registers at just 30 percent calories from fat-root vegetables help balance the fat from the flaky topping. You can also bake in individual (10-ounce) ramekins or crocks for the same amount of time. 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 |
Directions:
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 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 400° for 16 minutes or until pastry is browned and filling is bubbly.
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