Chicken And Root Vegetable Pot Pie Cooking Light 0907 Food

CHICKEN AND ROOT VEGETABLE POT PIE

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.

CHICKEN AND ROOT VEGETABLE POT PIE ; COOKING LIGHT 09/07

Steps:

• Preheat oven to 400 degrees.
• 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 minutesor until chicken is done.
• remove chicken and vegetables from broth with a slotted spoon, place in 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.
• gardually add milk to bowl, stirring with a whisk until well blended.
• add milk mixture to broth, cook for 5 minutes or until thickened, sitrring frequently.
• stir in chicken mixture, parsley, thyme, salt, and pepper.
• spoon mixture into an 11x7 inch baking dish coated with cooking spray.
• sprinkle remaining 1 tablespoon flour on work surface, roll dough into a 13x9 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.

SHEET PAN ROOT VEGETABLE POT PIE

Steps:

• Preheat the oven to 400 degrees F. Spray a half sheet pan (18-by-13-inches) with cooking spray.
• Put the butter, thyme, cinnamon and allspice in a small saucepan over medium heat and cook until the butter melts, about 1 minute. Whisk in the flour and cook, stirring constantly, until the mixture is a sandy consistency, about 1 minute. Pour in the vegetable broth, whisking constantly, until smooth. Stir in 2 teaspoons salt and a few grinds of pepper and bring to a boil, about 2 minutes. Reduce the heat to medium-low and simmer gently until thickened and the flour flavor is gone, about 10 minutes.
• Meanwhile, put the sweet potatoes, carrots, parsnips, celery, pearl onions, 1 teaspoon salt and a few grinds of pepper on the prepared half sheet pan and toss to combine. Set aside.
• Stack the 4 puff pastry sheets on top of each other on a lightly floured surface. Roll out the puff pastry to a 20-by-15-inch rectangle. Pour the gravy on top of the vegetables on the sheet pan and toss together to coat. Place the puff pastry evenly over the filling so there is about a 1-inch overhang on the edges. Trim the overhang with kitchen shears, making sure that the filling stays completely covered. Using the shears, make 12 small X marks all over the pastry; these slits will help steam escape. Beat the egg with a splash of water in a small bowl. Brush the pastry with the egg wash and bake until deep golden brown, 35 to 40 minutes. Let the pot pie cool for 10 minutes, then slice and serve.

EASY CHICKEN AND VEGETABLE POT PIE

Steps:

• Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
• Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.

INSTANT POT CHICKEN DINNER WITH ROOT VEGETABLES

Steps:

• Combine lemon zest, red pepper flakes, 1 tablespoons plus 1 teaspoon salt, and 2 teaspoons black pepper in a small bowl. Using your fingers, lift skin up and off of breasts and legs. Season underneath skin with half of salt mixture. Using remaining half to season exterior of chicken.
• Place bird in the Instant Pot. Top with turnips, parsnips or carrots, fennel, shallots, and thyme sprigs. Season vegetables with salt and pepper. Pour white wine and water or broth into the bottom of the Instant Pot. Scatter butter over contents of pot and dot with dijon.
• Place lid on pot and set pressure to high. Cook 20 minutes. Release pressure naturally for 10 minutes before releasing pressure manually. Open lid and place to saute setting. Remove chicken and vegetables with a slotted spoon to a plate. Keep warm. When liquid comes to a simmer, add kale and cook just until wilted, 30 seconds. Serve with chicken and root vegetables, spooning sauce around each portion. If a more stew-like meal is desired, pull meat from bones before serving, discarding skin, add back to soup pot with kale and vegetables.

BEEF AND VEGETABLE POT PIE/LIGHT

Steps:

• Preheat oven to 400 degrees.
• Heat 1 1/2 tsp oil in a large non-stick skillet over med high heat.
• Add beef; cook until browned, stirring to crumble.
• Drain meat, wipe drippings from pan with paper towel.
• Heat remaining 1 1/2 tsp oil in pan.
• Add zucchini and next 6 ingredients (through garlic), saute 7 minutes or until veggies are tender.
• Return beef to pan.
• Stir in wine, tomato paste, Worcestershire sauce, pepper and broth.
• Bring to a boil; cook 3 minutes.
• Combine cornstarch and water in a small bowl; stir with a whisk.
• Add the cornstarch mixture to the pan and cook 1 minute, stirring constantly.
• Spoon beef mixture into a 11X7 baking dish coated with cooking spray.
• Separate breadstick dough into strips.
• Arrange strps in a lattice fashion over beef mixture.
• Bake for 12 minutes or until browned.