CHICKEN AND ROOT VEGETABLE POT PIE
These savory pies are stuffed with sweet potatoes, parsnips, celery root, and-of course-chicken, for a satisfying, comforting meal.
Provided by Art Smith
Categories HarperCollins Pie Dinner Chicken Root Vegetable Potato Sweet Potato/Yam Parsnip Phyllo/Puff Pastry Dough
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 400°F.
- Place the chicken stock in a large soup pot. Bring to a boil and add the Yukon Gold and sweet potatoes, celery root, parsnip, and onion. Cover and reduce the heat to medium-low, then simmer for 5 minutes. Add the chicken and simmer for 10 minutes longer or until the chicken is just cooked. Remove the chicken and vegetables from the stock with a slotted spoon and reserve.
- Place the flour in a mixing bowl and gradually add the milk, whisking it into the flour until well blended. Add this mixture to the stock and bring to a simmer for 5 minutes or until thickened. Add peas, parsley, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
- Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.
- Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.
- Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.
- Place the hot ramekins on serving plates and enjoy.
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Chubb city
[email protected]Will try this recipe soon!
Kathleen Walburn
[email protected]Definitely recommend!
bambino Wayne Martins
[email protected]Wow!
Rachael Lipke
[email protected]This pot pie was okay. It was easy to make, but the flavor was a bit underwhelming. I think I'll try a different recipe next time.
Don walas Octamar
[email protected]Not a fan of this recipe. The crust was too dry and the filling was bland. Maybe I did something wrong, but I won't be making this again.
Fundiswa Maku
[email protected]This recipe is a keeper! The instructions were easy to follow and the end result was a delicious and comforting pot pie. The combination of chicken and root vegetables was perfect.
Gorg Turg
[email protected]Just made this pot pie and it was a hit with my family! Even my picky eater loved it. The crust was crispy and golden brown, and the filling was rich and creamy. Highly recommend!
MD HRIDOY HASAN
[email protected]Tried this recipe last night and it turned out amazing! The chicken was moist and flavorful, and the root vegetables added a nice touch of sweetness and texture. Will definitely be making this again.
Tanesha Lishman
[email protected]This chicken and root vegetable pot pie was an absolute delight! The flaky crust and tender filling were perfectly complemented by the medley of hearty root vegetables. The aroma wafting from my kitchen as it baked was heavenly. A true comfort meal.