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Chicken and Root Vegetable Potpie

Chicken and Root Vegetable Potpie
Photo by Randy Mayor

Ingredients

  • 1 ½ teaspoons salt
  • 1 cup (1/2-inch) cubed peeled baking potato
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons chopped fresh thyme
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 1 sheet frozen puff pastry dough, thawed
  • ¼ cup chopped fresh parsley
  • + 9 more ingredients
    • 1 (10-ounce) package frozen pearl onions
    • 1 cup (1/2-inch) cubed peeled celeriac (celery root)
    • 1 cup (1/2-inch) cubed peeled sweet potato
    • 1 ½ cups frozen green peas, thawed
    • 3 cups fat-free, less-sodium chicken broth
    • 2/3 cup all-purpose flour (about 3 ounces), divided
    • 1 cup (1/2-inch-thick) slices parsnip
    • 1 ½ cups fat-free milk
    • Cooking spray

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 ...

View full recipe at My Recipes

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