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View more "Main Dishes" recipes Chicken and Root Vegetable Pot Pie Recipe

Chicken and Root Vegetable Pot Pie

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

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) 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) Milk

Topping:
4 sheets phyllo pastry
1/4 cup (60 mL) butter, melted

Yields: 6 Servings

See full recipe: https://www.dairygoodness.ca/recipes/chicken-and-root-vegetable-pot-pie?source=calendar
Chicken and Root Vegetable Pot Pie true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 40 mins
  • Yields 6 Servings

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!

  • Course Main Dishes
  • Prep. Time 20 mins
  • Cooking Time 40 mins
  • Yields 6 Servings

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2015 Milk Calendar Explore all Milk Calendar recipes

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) 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) Milk

Topping:
4 sheets phyllo pastry
1/4 cup (60 mL) butter, melted

Preparation

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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 broth or milk.

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.

126 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2015 Milk Calendar Explore all Milk Calendar recipes

Did you know?

The most popular Milk Calendar recipes often include chicken, broccoli and pasta. See for your yourself!

This recipe is brought to you by:

My Milk Calendar From the 2015 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

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

Top 5 Nutrients

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

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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