Chicken Pot Pie with Root Vegetables

Posted by Emily Wiley on 03/03, 2011 at 01:00 PM

Chicken Pot Pie with Root Vegetables

Chicken Pot Pie with Root Vegetables. Photo Credit Emily Wiley.

Spring arrives in less than three weeks, though March can still be a bitterly cold month. Keep warm during the final days of winter with this hearty and healthy comfort food dish that takes advantage of the final root vegetables of the season.

This chicken pot pie includes peas, potatoes, parsnips, pearl onions, carrots, and celery. (You can really use any root vegetable from your pantry.) And the sauce is rich, but not too heavy.

You can simplify the process by covering the pie in puff pastry, though you could also make your own crust.

Puff Pastry Crust. Photo Credit Emily Wiley.

The final product is puffy, flaky, and filled with piping hot goodness.

Chicken Pot Pie with Root Vegetables. Photo Credit Emily Wiley.

What’s your favorite cold weather comfort food?

servings: 3 pies


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


Preheat oven to 400°F.

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.

Remove chicken and vegetables with slotted spoon and place in separate large bowl. Increase heat to medium.

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.

Add chicken and vegetables, parsley, thyme, and salt back to pot.

Grease 2 large pie plates, and spoon mixture into them.

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.

(adapted from Cooking Light)

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{name} Author: Emily Wiley

Bio: WPSU Multimedia Producer | Wife and Mother | Lover of Food and Photography | One-Half of The Culinary Couple


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