Chicken Pot Pie with Root Vegetables

Ingredients

• 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

Instructions

1. 1
   Preheat oven to 400°F.
2. 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. 3
   Remove chicken and vegetables with slotted spoon and place in separate large bowl. Increase heat to medium.
4. 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. 5
   Add chicken and vegetables, parsley, thyme, and salt back to pot.
6. 6
   Grease 2 large pie plates, and spoon mixture into them.
7. 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.