Ingredients
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[7b748d2a-5e94-3034-2d65-e831e32d1655] => Array
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[title] => broth, chicken, light, fat free, rducd sod, cnd
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[title_custom] => fat-free, less-sodium chicken broth
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[title] => peas, green, sweet, fzn
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[ingredientuuid] => 2b791d74-79ec-b6e4-e18d-1b20a14a7194
[quantity] => 1.50
[measure] => cups
[title_custom] => frozen green peas,
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[method] => thawed
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[55dfdf52-5337-fbd4-79a5-75d69bd21208] => Array
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[title] => "potato, w/ skin, raw, medium"
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[title_custom] => (1/2-inch) cubed peeled baking potato
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[ca6168c3-2596-1594-bd21-b68be9e45d01] => Array
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[title_custom] => (1/2-inch) cubed peeled sweet potato
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[title] => celery root, fresh
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[title_custom] => (10-ounce) package frozen pearl onions
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[e2530852-db99-03b4-8d2a-670aee82b4cf] => Array
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[title] => chicken, broiler/fryer, breast, w/o skin, rstd
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[1d9a5b1d-93d7-4f74-fd2f-53a3e718a4ee] => Array
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[quantity] => 0.66
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[title] => milk, nonfat/skim, w/add vit a & d, lactose free
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[title] => herb, parsley, fresh, chpd
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[quantity] => 0.25
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[title_custom] => fresh parsley,
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[title] => pepper, black
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[title] => cooking spray, 1/3 sec spray
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[b07bf232-6e1e-1694-4576-403d8f94287f] => Array
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[title] => pastry dough, puff, sheets, rtb, fzn
[ingredientid] => 23391
[ingredientuuid] => b07bf232-6e1e-1694-4576-403d8f94287f
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)
-
3 cups fat-free, less-sodium chicken broth
-
1 1/2 cups frozen green peas, thawed
-
1 cup (1/2-inch) cubed peeled baking potato
-
1 cup (1/2-inch) cubed peeled sweet potato
-
1 cup (1/2-inch) cubed peeled celeriac (celery root)
-
1 cup parsnip, (1/2-inch-thick) slices
-
1 (10-ounce) package frozen pearl onions
-
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
-
2/3 cup all-purpose flour (about 3 ounces), divided
-
1 1/2 cups fat-free milk
-
1/4 cup fresh parsley, chopped
-
2 tablespoons fresh thyme, chopped
-
1 1/2 teaspoons salt
-
1 tsp black pepper, freshly ground
-
Cooking spray
-
1 sheet frozen puff pastry dough, thawed
Recipe Method
1. Preheat oven to 400 degrees.
2. Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
3. Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
4. Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.
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