Chicken Pot Pie with Root Vegetables

From The Culinary Couple | Source Cooking Light


  • 3 cups chicken broth
  • 1 1/2 cups frozen green peas, thawed
  • 1 cup peeled and cubed white potato
  • 1 cup peeled and cubed sweet potato
  • 1 cup peeled and cubed carrot
  • 1 cup peeled and cubed celery
  • 1 cup peeled and sliced parsnip
  • 10 oz frozen pearl onions
  • 1 lb boneless, skinless chicken breasts, cubed
  • 2/3 cup all-purpose flour, divided
  • 1 1/2 cups milk
  • 1/4 cup chopped fresh parsley
  • 2 Tbsp thyme
  • 1 1/2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 sheet frozen puff pastry dough, thawed


  1. Preheat oven to 400°F.
  2. Bring both to a boil in large stock pot or Dutch oven. Add peas and vegetables (through onions), and simmer 6 minutes. Add chicken, and cook 6 minutes until chicken is done.
  3. Remove chicken and vegetables with slotted spoon and place in  separate large bowl. Increase heat to medium.
  4. Measure 2/3 cup flour and add all but 1 Tbsp to a separate bowl. Gradually add milk, stirring with whisk until well blended. Add milk mixture to broth on stovetop. Cook 5 minutes until thickened, stirring frequently.
  5. Add chicken and vegetables, parsley, thyme, and salt back to pot.
  6. Grease 2 large pie plates, and spoon mixture into them.
  7. Sprinkle remaining 1 Tbsp flour onto work surface. Roll pastry dough into 2 circles. Place over chicken mixture, pressing to seal. Cut small slits into dough, and coat lightly with cooking spray. Place pie plates onto foil-lined rimmed baking sheet. Bake for 16 minutes until pastry dough is well browned and filling is bubbly.