Chicken and Root Vegetable Pot Pie Cooking Light 09 07
Savor the cozy flavors of this Chicken and Root Vegetable Pot Pie, a lightened-up twist on a classic comfort food from *Cooking Light*. This hearty recipe combines tender shredded chicken breast with a medley of root vegetables, including carrots, parsnips, and russet potatoes, all simmered in a creamy, herb-infused sauce made with low-sodium chicken broth, milk, and fresh thyme. Encased beneath a flaky golden puff pastry, it delivers all the satisfaction of a traditional pot pie while keeping things wholesome and balanced. Perfect for busy weeknights or a relaxed Sunday dinner, this dish offers a delightful blend of homey flavors and a lighter nutritional profile while still serving up six portions of pure comfort.
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken breast
- 2 medium, diced Carrots
- 2 medium, diced Parsnips
- 1 large, peeled and diced Russet potato
- 1 medium, diced Yellow onion
- 2 cups Low-sodium chicken broth
- 2 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 1 cup Milk (2% or skim)
- 1 teaspoon, chopped Fresh thyme
- 1 tablespoon, chopped Fresh parsley
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 sheet, thawed Frozen puff pastry
- 1 large (beaten with 1 tablespoon of water for egg wash) Egg
Instructions
Preheat your oven to 400°F (200°C).
Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium heat, reduce to a simmer, and cook for 15 minutes or until the chicken is fully cooked (165°F). Remove the chicken, let it cool slightly, and shred into bite-sized pieces. Set aside.
Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the carrots, parsnips, and potatoes, and cook for an additional 5-6 minutes, stirring frequently.
Sprinkle the flour over the vegetables and mix well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually whisk in the chicken broth and milk, stirring constantly to create a smooth sauce. Continue cooking for 4-5 minutes, or until the mixture thickens.
Stir the shredded chicken, thyme, parsley, salt, and black pepper into the skillet. Mix well to evenly coat all ingredients with the sauce.
Spoon the chicken and vegetable mixture into a 9-inch pie dish or an oven-safe casserole dish.
On a floured surface, roll out the thawed puff pastry slightly to fit the top of your dish. Lay the pastry over the chicken mixture, trimming any excess. Press the edges of the pastry onto the rim of the dish to seal.
Brush the puff pastry with the egg wash to achieve a golden, shiny crust. Use a sharp knife to make 4-5 small slits in the pastry to allow steam to escape while baking.
Place the pot pie on a baking sheet to catch any drips, and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.
Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy your lightened-up comfort food!
Nutrition Facts
Calories |
3397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 160.7 g | 206% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 692 mg | 231% | |
| Sodium | 4690 mg | 204% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 27.3 g | 98% | |
| Total Sugars | 41.0 g | ||
| Protein | 194.2 g | 388% | |
| Vitamin D | 4.9 mcg | 25% | |
| Calcium | 627 mg | 48% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4989 mg | 106% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
