Chicken and Root Vegetable Pot Pie Cooking Light 09 07

Savor the cozy flavors of this Chicken and Root Vegetable Pot Pie, a lightened-up twist on a classic comfort food from *Cooking Light*. This hearty recipe combines tender shredded chicken breast with a medley of root vegetables, including carrots, parsnips, and russet potatoes, all simmered in a creamy, herb-infused sauce made with low-sodium chicken broth, milk, and fresh thyme. Encased beneath a flaky golden puff pastry, it delivers all the satisfaction of a traditional pot pie while keeping things wholesome and balanced. Perfect for busy weeknights or a relaxed Sunday dinner, this dish offers a delightful blend of homey flavors and a lighter nutritional profile while still serving up six portions of pure comfort.

Nutriscore Rating: 72/100

Prep Time:25 mins

Cook Time:45 mins

Total Time:70 mins

Servings: 6

Ingredients

• 1 pound Boneless, skinless chicken breast
• 2 medium, diced Carrots
• 2 medium, diced Parsnips
• 1 large, peeled and diced Russet potato
• 1 medium, diced Yellow onion
• 2 cups Low-sodium chicken broth
• 2 tablespoons Unsalted butter
• 3 tablespoons All-purpose flour
• 1 cup Milk (2% or skim)
• 1 teaspoon, chopped Fresh thyme
• 1 tablespoon, chopped Fresh parsley
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 sheet, thawed Frozen puff pastry
• 1 large (beaten with 1 tablespoon of water for egg wash) Egg

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Place the chicken breasts in a medium saucepan and cover with water. Bring to a boil over medium heat, reduce to a simmer, and cook for 15 minutes or until the chicken is fully cooked (165°F). Remove the chicken, let it cool slightly, and shred into bite-sized pieces. Set aside.

Step 3

Melt the butter in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the carrots, parsnips, and potatoes, and cook for an additional 5-6 minutes, stirring frequently.

Step 4

Sprinkle the flour over the vegetables and mix well to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually whisk in the chicken broth and milk, stirring constantly to create a smooth sauce. Continue cooking for 4-5 minutes, or until the mixture thickens.

Step 6

Stir the shredded chicken, thyme, parsley, salt, and black pepper into the skillet. Mix well to evenly coat all ingredients with the sauce.

Step 7

Spoon the chicken and vegetable mixture into a 9-inch pie dish or an oven-safe casserole dish.

Step 8

On a floured surface, roll out the thawed puff pastry slightly to fit the top of your dish. Lay the pastry over the chicken mixture, trimming any excess. Press the edges of the pastry onto the rim of the dish to seal.

Step 9

Brush the puff pastry with the egg wash to achieve a golden, shiny crust. Use a sharp knife to make 4-5 small slits in the pastry to allow steam to escape while baking.

Step 10

Place the pot pie on a baking sheet to catch any drips, and bake in the preheated oven for 25-30 minutes, or until the pastry is golden brown and puffed.

Step 11

Remove the pot pie from the oven and let it cool for 5-10 minutes before serving. Enjoy your lightened-up comfort food!

Nutrition Facts

Serving size	(2328.5g)

Amount per serving	% Daily Value*
Calories	3396.9

Total Fat 160.7g	0%
Saturated Fat 50.5g	0%
Polyunsaturated Fat 3.9g
Cholesterol 691.5mg	0%
Sodium 4689.9mg	0%
Total Carbohydrate 308.6g	0%
Dietary Fiber 27.3g	0%
Total Sugars 41.0g
Protein 194.2g	0%

Vitamin D 196.4IU	0%
Calcium 626.7mg	0%
Iron 19.0mg	0%
Potassium 4989.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.8%

Protein: 22.5%

Carbs: 35.7%