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Categories:
low-sodium potatoes sweet potatoes celery root parsnip white onion chicken breasts all-purpose milk peas flat leaf cilantro hot sauce salt pastry
Viewed: 17 - Published at: 2 years agoIngredients
- 3 cups low-sodium chicken stock
- 1 cup diced Yukon Gold potatoes
- 1 cup diced sweet potatoes
- 1 cup diced celery root
- 1 cup diced parsnip
- 1 large white onion, diced
- 1 pound boneless, skinless chicken breasts, diced
- 2/3 cup all-purpose flour
- 1 1/2 cups whole milk
- 1 cup fresh or frozen peas
- 1/4 cup chopped flat-leaf parsley
- 2 tablespoons chopped cilantro
- 1 teaspoon hot sauce
- Salt and freshly ground black pepper
- 1 sheet frozen puff pastry dough, thawed
Method
- Preheat the oven to 400°F.
- 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, cilantro, hot sauce, and the reserved chicken and vegetables to the stock and season with salt and pepper.
- Place four 16-ounce 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.
