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Chicken and Root Vegetable Potpie
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Wednesday, January 24, 2018




3 cups fat-free, less-sodium chicken broth

1½ 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 diced celery

1 cup (1/2 inch) sliced parsnip

1 (10-ounce) package frozen pearl onions

1 pound skinless, boneless chicken breasts cut into bite-sized pieces

(I have used a roasted deli chicken for this and it works great)

2/3 cup all-purpose flour, divide out about 3 ounces

1 ½ cups fat-free milk

¼ cup chopped fresh parsley

2 tablespoons chopped fresh thyme

(I use 1 teaspoon dried thyme)

1 ½ teaspoons salt

1 teaspoon freshly ground black pepper

Cooking spray

1 sheet frozen puff pastry dough, thawed


Preheat oven to 400 degrees

Bring broth to a boil in a large pot. 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 11x7-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 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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  • Recipes
    • 01/25/2018 - Classic Baked Spaghetti
    • 01/25/2018 - Chicken Waldorf Salad
    • 01/24/2018 - Chicken and Root Vegetable Pot
    • 01/24/2018 - Fiesta Dip
    • 01/24/2018 - Foil-Pack Chicken Dinner
    • 01/24/2018 - Honey Chicken Recipe
    • 01/24/2018 - Grilled Chicken and Avocado
    • 01/24/2018 - Summer Quinoa Salad
    • 01/17/2018 - Grunk's Beef Fajitas

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