Chicken and Root Vegetable Potpie

In the magazine's early days, we shied away from indulgent ingredients like puff pastry. Now, though, we understand that these items can fit into a healthful diet. This dish registers at just 30 percent calories from fat--root vegetables help balance the fat from the flaky topping. You can also bake in individual (10-ounce) ramekins or crocks for the same amount of time.

Yield: 8 servings

Ingredients

• 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  (1/2-inch-thick) slices parsnip
• 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  chopped fresh parsley
• 2  tablespoons  chopped fresh thyme
• 1 1/2  teaspoons  salt
• 1  teaspoon  freshly ground black pepper
• Cooking spray
• 1  sheet frozen puff pastry dough, thawed

Preparation

Preheat oven to 400°.

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.

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.

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° for 16 minutes or until pastry is browned and filling is bubbly.

Nutritional Information

Calories:

388 (30% from fat)

Fat:

13g (sat 2g,mono 3g,poly 7.1g)

Protein:

21.9g

Carbohydrate:

45.7g

Fiber:

4.4g

Cholesterol:

34mg

Iron:

3mg

Sodium:

790mg

Calcium:

115mg