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photo Chicken and Root Vegetable Potpie Recipe | Say Mmm

Chicken and Root Vegetable Potpie

In the magazine's early days, we shied away from indulgent ingredients like puff pastry. Now, though, we understand that these items can fit into a healthful diet. This dish registers at just 30 percent calories from fat--root vegetables help balance the fat from the flaky topping. You can also bake in individual (10-ounce) ramekins or crocks for the same amount of time.
8 Servings -
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Servings:8  | Calories:209 | Total Fat:3g  | Chol:37mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 3g
5 %
Sat Fat 1g
5 %
Total Carb 26g
9 %
Fiber 4g
16 %
Sugars 3g
Cholesterol 37mg
12 %
Sodium 851mg
35 %
Protein 19g
38 %
41% Others combined
30% Skinless, boneless chicken breasts
18% All-purpose flour
8% Frozen green peas
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.


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 peeled celeriac (celery root)
1 cup (1 / 2-inch-thick) slices parsnip
1 (10-ounce) package frozen pearl onions
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2/3 cup all-purpose flour (about 3 ounces), divided
1 1/2 cups fat-free milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed

Directions : View recipe directions on
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