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Chicken Pot Pie with Root Vegetables
- 3 cups chicken broth
- 1 1/2 cups frozen green peas, thawed
- 1 cup peeled and cubed white potato
- 1 cup peeled and cubed sweet potato
- 1 cup peeled and cubed carrot
- 1 cup peeled and cubed celery
- 1 cup peeled and sliced parsnip
- 10 oz frozen pearl onions
- 1 lb boneless, skinless chicken breasts, cubed
- 2/3 cup all-purpose flour, divided
- 1 1/2 cups milk
- 1/4 cup chopped fresh parsley
- 2 Tbsp thyme
- 1 1/2 tsp salt
- 1 tsp freshly ground black pepper
- 1 sheet frozen puff pastry dough, thawed
Directions:View on PBS Food
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