Chicken and Root Vegetable Pot Pie ; Cooking Light 09/07

Recipe by pewpew1982
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 57mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 400 degrees.
  • 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 minutesor until chicken is done.
  • remove chicken and vegetables from broth with a slotted spoon, place in 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.
  • gardually add milk to bowl, stirring with a whisk until well blended.
  • add milk mixture to broth, cook for 5 minutes or until thickened, sitrring frequently.
  • stir in chicken mixture, parsley, thyme, salt, and pepper.
  • spoon mixture into an 11x7 inch baking dish coated with cooking spray.
  • sprinkle remaining 1 tablespoon flour on work surface, roll dough into a 13x9 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 degrees for 16 minutes or until pastry is browned and filling is bubbly.
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