Chicken and Root Vegetable Pot Pie

Ingredients for Chicken and Root Vegetable Pot Pie

• 725ml low-sodium chicken stock

• 240ml diced Yukon Gold potatoes

• 100g diced sweet potatoes

• 100g diced celery root

• 100g diced parsnip

• 1 large white onion, diced

• 450g boneless, skinless chicken breasts, diced

• 160ml plain flour

• 350ml whole milk

• 240ml fresh or frozen peas

• 1/4 cup chopped flat-leaf parsley

• 2 tablespoons chopped coriander

• 1 teaspoon hot sauce

• Salt and freshly ground black pepper

• 1 sheet frozen puff pastry dough, thawed

Preheat the oven to 204°C.

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, coriander, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.

Place four 450g 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.