Yield
8 servings

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 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.

Step 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.

Step 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.

Ratings & Reviews

jillsdm11's Review

rcmorgan87
October 18, 2009
This dish was delicious! Next time I will cut the pepper just a little, but I loved the thyme. I also coudn't find celeriac, so I just added in some turnip and carrots. Next time I make it I'll throw in some kohlrabi if I can find it. I also cooked the veggies till they were tender in the broth- that way the only thing that really needed to cook in the oven was the puff pastry. It guarantees that the rest of the dish is hot and cooked through.

Dobermann's Review

kateford
October 20, 2010
This recipe was not for me, my husband or the guest that I feed it to. I have never tried a parsnip before and I can honestly say they ruined this dish. They added a bizare minty ginger taste that was totally inappropriate for the dish. While the food tasted healthy, the filling was quite bland. For all the work I put in, the result was dissapointing to say the least.

AliaWynne's Review

jmeleeS
November 07, 2008
We make this recipe all the time. Prep time can be a little long, but it's worth it.

jmeleeS's Review

jillsdm11
January 20, 2014
A true comfort food classic, this recipe hits all the notes necessary to a good potpie. A few changes: 1) used 1 whole shredded rotisserie chicken; 2) didn't remove the chicken & veggies from the mix prior to adding the flour & milk roux; it wasn't necessary and the sauce thickened up almost immediately. 3) I cooked my veggies for less time stovetop so that the whole thing wouldn't be "mush" after the bake time (probably 15 min total including the addition of the roux). I also could not find puff pastry sheets at the store - just "cups" and "shells" which actually worked out just fine since I placed the cups (shaped like biscuits) spaced out over the top of the pot pie and didn't have to roll out / cut out. I would definitely make again - very filling and great on a cold winter night. Enjoy!

vaanders's Review

Purduekel
February 22, 2009
I made this for a dinner party and everyone loved it! It definitely fits into the comfort food category. I made homemade pie crust to put on top as I couldn't find any puff pastry dough that didn't contain partially-hydrogenated oils.

RenoTX's Review

steponme
March 23, 2009
Just tried this dish for the first time and the family just loved it. I added a few spices (1/4 t. tarragon, dash hot pepper sauce, 1/2 t. sage) and used lots of fresh thyme. I had never had celeriac before, we we all loved it. I added 1/2 C. each of celery and carrots as well, and used a turnip instead of a parsnip (I honestly don't know what a parsnip is - I can never find them at the store). I added all the herbs at the beginning with the broth for more flavor, and cooked the root veggies about 12 min instead of 6, in order to make sure they were tender. The puff pastry really makes this dish, but the underside was a little gooey. We didn't mind this, though - it was delish! Like the other reviewer, I wish I had discovered this dish at the beginning of the winter instead of in the Spring. It would be great on a cold day. I will definitely make this again.

CarissaS's Review

AliaWynne
October 14, 2010
This is the BEST "light" potpie ever. I made it last night, following the directions to a T. I also added a touch of sherry for taste. The mixture was thick and hearty. The puff pastry added texture. I will make this again and again. Next time I think I will include corn and green beans.

tracieknits's Review

cerfenberg
January 10, 2009
Fantastic!! I don't like celeriac, so I substituted 1 cup carrots. I made 8 little potpies in my small fiestaware bowls and they were a perfect fit. Will definitely make again.

steponme's Review

MegPug
February 03, 2012
Outstanding is for the filling; it was perfectly seasoned. I did make substitutions on some of the veggies. Instead of sweet potatoes, celeriac, parsnip and pearl onions (don't care for the last 2), I used potatoes (1-1/2 cups), celery, carrots and chopped onion. I should have taken the advice of some earlier reviews and used pie crust in place of puff pastry. The problem with the puff pastry is it doesn't stay flaking. After sitting a few minutes on top of the hot filling it gets all soggy; yuk! I'm a crust person, the crust must be flaky!

Onacima's Review

CarissaS
October 26, 2010
Amazing recipe. You can sub any veggies you desire...I used parsnips instead of potatoes because I had them frozen. The flavor is amazing and it does NOT taste light!