Chicken and Root Vegetable Potpie

Ingredients

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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

Preparation

Preheat oven to 400°.

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.

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.

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.

Source:  cookinglight.com