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1.16.2012

Chicken and Winter Vegetable Pot Pie

Hi, friends!  What are you doing for dinner tonight?


If your plans don't include chicken and winter veggie pot pie, may I suggest you rethink a few things?

Number one, this dinner recipe includes the word "pastry" in the ingredient list.  Now we're onto something...

We're talking puff pastry.   Flaky, airy, crispy puff pastry covering hearty chicken and a thick winter vegetable stew.  My heart swells with pure joy!


Number two, it's likewise not a bad thing when the word "pie" is part of the name. 

Need further convincing?

Number three!  It's healthy, and it includes winter veggies that are totally weird, like celery root.  I've never used it before.  Man, it is ugly as sin.  And there are parsnips!  Did you know they exist?  Me neither, but it's not that hard to get into a healthy recipe that includes weirdo veggies when it's this delicious and easy!

Am I starting to sound like your grandmother yet?  "Eatch-ya paw-snips!"

I don't know.  I feel like that's how a grandmother might sound.


What am I even talking about?

It's 2012.  Time to try new things!


Chicken and Winter Vegetable
Pot Pie
Adapted from Cooking Light Magazine
Yields 8 servings

Ingredients:
3 c low sodium, fat free chicken broth
1 1/2 c frozen green peas, thawed
1 cup baking potato, cut into 1/2-inch cubes
1 cup sweet potato, cut into 1/2-inch cubes
1 cup celery root, peeled and cut into 1/2-inch cubes
1 cup parsnip, cut into 1/2-inch thick slices
1 lb skinless, boneless chicken breast, cut into bite-sized pieces
2/3 c flour, divided
1 1/2 c fat free milk
1/4 c fresh parsley, chopped
2 tbs fresh thyme, chopped
Salt/pepper
1 sheet frozen puff pastry dough, thawed

Preparation:
Preheat the oven to 400 degrees F.

Bring the chicken broth to a boil in a large Dutch oven or skillet.  Add the peas and the next four ingredients (through parsnips) to the pan.  Cover, reduce the heat, and simmer for 6 minutes.  Add the chicken, and cook 5 minutes or until the chicken is done. 


Remove the chicken and veggies from the broth with a slotted spoon and place in a large bowl.


Increase the heat under the broth to medium.  Place all but 1 tbs of the flour into a medium bowl.  Gradually add the milk, stirring with a whisk until well blended.  Add the milk mixture to the broth, and cook for 5 minutes or until thickened, stirring frequently.  Stir in the chicken and veggie mixture, parsley, thyme, salt, and pepper.


Spoon the mixture into a 11 x 7 inch baking dish coated with cooking spray.


Sprinkle the remaining 1 tbs of the flour onto a work surface.  Roll the dough into a 13 x 9 inch rectangle.  Place the dough over the chicken mixture, pressing to seal at the edges of the dish.  Cut small slits into the top to allow steam to escape, and coat the dough lightly with cooking spray.



Place the dish on a foil-lined baking sheet, and bake for 16 minutes or until pastry is browned and the filling is bubbly.



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