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.
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
1 sheet frozen puff pastry dough, thawed
How to Make It
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.
This pot pie is a huge hit in my family. The root veggies really change it up. I've also used traditional veggies and still fantastic. Change it up by making one big pie, individual, or even turnovers.
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!
This was a fairly easy and tasty recipe. Next time, I'm going to use a bit less flour in the milk mixture to thin it out just a bit. I added a few more spices as well including garlic and paprika. I also cooked it a bit longer to brown the puff pastry a bit more. Yum!
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!
This is seriously delicious. My first attempt at a potpie. I used whole milk instead of skim. And, I used two deep crust pie dishes with organic pie crusts. Very highly recommend!! (suggestion - put a pan under the dishes, I made a mess in my oven!)
Quite good. Used carrots instead of celery root. No pearl onions. Puff pastry was soggy in middle. Would be better in smaller dishes or if puff pastry was held up by skewers. Could use a bit more chicken in the recipe.
I didn't use the sweet potato or the parsnip, and instead of just peas, I added a bag of frozen mixed vegetables (carrots, peas, green beans, corn) and mushrooms. It came out delicious and we didn't miss the bottom crust at all (used pie crust on top instead of puff pastry). There were a lot of steps, but I have to say that I am a beginner cook and I didn't think it was difficult at all! Yummy!