Chicken and Root Vegetable Pot Pie

Name: Chicken and Root Vegetable Pot Pie
Yield: 6 Servings
Ingredients: 3 cups (750 mL) sodium-reduced chicken broth; 1 potato peeled and cut into bite-size chunks; 1 large carrot cut into bite-size chunks; 1 large parsnip peeled and cut into bite-size chunks; 1 cup (250 mL) bite-size chunks of butternut squash; 1 1/2 cups (375 mL) frozen peas; 2 cups (500 mL) bite-size pieces cooked chicken; 1/4 cup (60 mL) Canadian butter; 1 onion chopped; 3 cloves garlic minced; 1 tsp (5 mL) dried thyme; 1/2 tsp (2 mL) dry mustard; 1/2 tsp (2 mL) dried basil; 1/2 tsp (2 mL) salt; 1/2 tsp (2 mL) pepper; 1/4 cup (60 mL) all-purpose flour; 1 cup (250 mL) Canadian milk; Topping; 4 sheets phyllo pastry; 1/4 cup (60 mL) Canadian butter melted

Our dietitians' favourite

This recipe is taken from the 2015 Milk Calendar. All of the comforting flavours of chicken pot pie but with the extra goodness and nutrition of root vegetables – potato, carrot and parsnip – without the need to make pastry!

Prep: 20 min
Cooking: 40 min

Yields 6 Servings

Ingredients

3 cups (750 mL) sodium-reduced chicken broth
1 potato peeled and cut into bite-size chunks
1 large carrot cut into bite-size chunks
1 large parsnip peeled and cut into bite-size chunks
1 cup (250 mL) bite-size chunks of butternut squash
1 1/2 cups (375 mL) frozen peas
2 cups (500 mL) bite-size pieces cooked chicken
1/4 cup (60 mL) Canadian butter
1 onion chopped
3 cloves garlic minced
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) dried basil
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/4 cup (60 mL) all-purpose flour
1 cup (250 mL) Canadian milk
Topping
4 sheets phyllo pastry
1/4 cup (60 mL) Canadian butter melted

Find these ingredients with our Blue Cow Spotter:

Milk
Butter

READY FOR REWARDS?

Preparation

Preheat oven to 400°F (200°C). Butter an 8-inch (2 L) square dish.

In a large pot, bring broth to a boil. Add potato, carrots, parsnips and squash; simmer covered for about 10 min or until vegetables are tender. Stir in peas. Cook covered 2 min. Reserving broth, drain vegetables. Transfer vegetables to a large bowl along with chicken. Check to make sure you have 2 cups (500 mL) of broth left; if not add a bit more milk for a creamier texture.

Melt butter in a large skillet set over medium heat. Add onion and garlic. Cook, stirring occasionally, for 3 min. Stir in thyme, mustard, basil, salt and pepper. Sprinkle with flour; cook, whisking, for 1 min. Gradually whisk in milk and reserved broth. Bring to a boil and reduce heat. Whisk for 3 to 5 min or until smooth and thickened.

Pour sauce over vegetable mixture; stir until well coated. Transfer to prepared dish.

Topping

Place 1 sheet of phyllo on work surface; brush entire phyllo surface with butter (keep remaining phyllo covered with plastic wrap and a damp towel). Lay second sheet on top of first; brush with butter. Repeat with remaining 2 sheets of phyllo.

Cut phyllo into 4 equal-sized rectangles. Crumple a rectangle slightly; place on 1/4 of filling, tucking edges on inside of dish. Repeat with remaining phyllo rectangles, on other 3 quarters, covering entire surface of filling. Bake for 20 min or until filling is hot and bubbling and phyllo is golden. Let stand for 10 min before serving

Tips

If phyllo is torn, don’t worry, you’ll never know after the sheets are stacked and crumpled for the topping.

Bake individual pot pies, simply cut the phyllo smaller.

Use turkey instead of chicken and turnip instead of parsnip.

Nutritional information

Per serving


Energy:	392 Calories
Protein:	22 g
Carbohydrate:	33 g
Fat:	19 g
Fibre:	5 g
Sodium:	603 mg

Top 5 Nutrients

	(% DV*)
Calcium:	11 % / 116 mg
Niacin:	42 %
Selenium:	42 %
Vitamin A:	41 %
Folate:	36 %