Ingredients
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3 cups fat-free low-sodium chicken broth
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1 1/2 cups frozen peas, thawed
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1 cup celery root (celeriac)
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1 (10 ounce) package white pearl onions, frozen
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2/3 cup flour, divided
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1 1/2 cups nonfat milk
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1/4 cup chopped fresh parsley
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2 tablespoons chopped fresh thyme (or 2 tsp dried)
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1 1/2 teaspoons salt
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1 teaspoon black pepper
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cooking spray
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1 sheet frozen puff pastry, thawed
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1 lb boneless skinless chicken breast, cut into bite size pieces
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1 cup sweet potato
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1 cup baking potato, cut in 1/2 inch dice and peeled. Same for the next veggies
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1 cup parsnip, sliced 1/2 inch thick
Instructions
- Preheat oven to 400.
- Bring broth to a boil in a large dutch oven. Add peas and next 5 ingredients, through to.
- onions to pan. Cover, reduce heat and simmer for 6 minutes.
- Add chicken. Cook 5 minutes or until done.
- Remove chicken and veggies from broth with slotted spoon and set in a large bowl.
- Increase heat to medium. Spoon flour lightly into measuring cup, level with knife. Place.
- all but 1 tbs of flour into a medium bowl, gradually add milk whisking until well blended.
- Add milk mixture to the broth, cook for 5 minutes until thickened, stirring frequently.
- Stir in chicken and veggies, parsley, thyme, salt and pepper.
- Spoon mixture into an 11 x 7 baking dish coated with cooking spray.
- Sprinkle remaining 1 tbs on to work surface, roll dough into a 13x9 rectangle. Place dough.
- over the chicken mixture, pressing to seal at the edges of the dish. Cut slits in dough for.
- steam to escape, and coat dough lightly with cooking spray.
- Place on a foil lined baking dish (to make clean up easy if there is a bubble over). Bake at.
- 400 for 16 minutes or until pastry is golden and filling is bubbly.