Chicken and Root Vegetable Potpie

Quick Note: This is a labor intensive dish, but it is great comfort food.

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 celery
1 (10-ounce) package frozen pearl onions
1 lbs skinless, boneless chicken breasts, cut into bit-sized pieces
2/3 cup all-purpose flour, divided
1 1/2 cup fat-free milk
1/4 cup chopped fresh parsley
2 T chopped fresh thyme (I used dry)
1 1/2 t salt
1 t fresh ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed

Preheat oven to 400.

Bring broth to boil in a large Dutch oven. Add peas and next 4 ingredients 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 1T flour into 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 11x7-inch baking dish coated with cooking spray.

Sprinkle remaining 1T flour on a work surface; roll dough into a 13x9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of the dish. Cut small slits into the dough. 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. Yield: 8 servings

Source: Adapted from Cooking Light Magazine