Chicken Pot Pie with Root Vegetables
This chicken pot pie includes peas, potatoes, parsnips, pearl onions, carrots, and celery. (You can really use any root vegetable from your pantry.) And the sauce is rich, but not too heavy. The final product is puffy, flaky, and filled with piping hot goodness. (Recipe and Photo Credit: Emily Wiley; Recipe adapted from Cooking Light)
- 3 cups chicken broth
- 1 1/2 cups frozen green peas, thawed
- 1 cup peeled and cubed white potato
- 1 cup peeled and cubed sweet potato
- 1 cup peeled and cubed carrot
- 1 cup peeled and cubed celery
- 1 cup peeled and sliced parsnip
- 10 oz frozen pearl onions
- 1 lb boneless, skinless chicken breasts, cubed
- 2/3 cup all-purpose flour, divided
- 1 1/2 cups milk
- 1/4 cup chopped fresh parsley
- 2 Tbsp thyme
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 sheet frozen puff pastry dough, thawed
- Preheat oven to 400°F.
- Bring both to a boil in large stock pot or Dutch oven. Add peas and vegetables (through onions), and simmer 6 minutes. Add chicken, and cook 6 minutes until chicken is done.
- Remove chicken and vegetables with slotted spoon and place in separate large bowl. Increase heat to medium.
- Measure 2/3 cup flour and add all but 1 Tbsp to a separate bowl. Gradually add milk, stirring with whisk until well blended. Add milk mixture to broth on stovetop. Cook 5 minutes until thickened, stirring frequently.
- Add chicken and vegetables, parsley, thyme, and salt back to pot.
- Grease 2 large pie plates, and spoon mixture into them.
- Sprinkle remaining 1 Tbsp flour onto work surface. Roll pastry dough into 2 circles. Place over chicken mixture, pressing to seal. Cut small slits into dough, and coat lightly with cooking spray. Place pie plates onto foil-lined rimmed baking sheet. Bake for 16 minutes until pastry dough is well browned and filling is bubbly.