ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken and Root Vegetable Potpie

Yield 8 adult servings
You can also bake this recipe in individual (10-ounce) ramekins for the same amount of time. Toddlers will love having their own potpie—just make sure you let the ramekins cool completely before serving.


  • 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
  • 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
  • 3 ounces all-purpose flour (about 2/3 cup), 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

Nutrition Information

  • calories 388
  • caloriesfromfat 0.0 %
  • fat 13 g
  • satfat 2 g
  • monofat 3 g
  • polyfat 7.1 g
  • protein 21.9 g
  • carbohydrate 45.7 g
  • fiber 4.4 g
  • cholesterol 34 mg
  • iron 3 mg
  • sodium 790 mg
  • calcium 115 mg

How to Make It

  1. Preheat oven to 400°.

  2. Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken and cook 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon and place in a large bowl.

  3. Increase heat to medium. Weigh or 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, and next 3 ingredients. 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 dough to seal at edges of dish. Cut small slits into dough to allow steam to escape and 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.

  5. let your toddler help by: Identifying and locating the vegetables. Helping roll the dough.

Cooking Light First Foods