Light Chicken Potpie Recipe

Boil fat-free less sodium chicken broth in a pot.

Add green peas, potato, sweet potato, celery root, parsnips, and pearl onions to the boiling broth.

Cover and reduce heat, letting it simmer for about 6 minutes.

Add chicken to the pot and cook with the vegetables for about 5 minutes.

Remove chicken and vegetables with a slotted spoon.

Make a slurry from fat-free milk and flour to thicken the broth mixture.

Add the milk mixture into the broth and let it cook for about 5 minutes, stirring frequently until it thickens.

Add the chicken mixture back into the broth along with parsley, thyme, salt, and pepper, and stir together.

Pour the mixture into a baking dish.

Top the dish with puff pastry, sealing it around the edges.

Make a few slits in the crust to allow steam to escape while baking.

Place the dish on a foil-lined baking sheet and bake in the oven at 400°F for 16 minutes.

Equipment Needed

Spice Level:

Dietary