Week 5- Dinner: Chicken and Root Vegetable Pot Pie

I wouldn't call this recipe a "fail" per se, but I won't be making it again any time soon. I'm not a huge fan of traditional chicken pot pie, so I thought maybe the addition of different veggies would mix it up and make it more interesting. To me, it just had a weird flavor that I couldn't put my finger on. My husband didn't love it either. It was worth a shot though... very flavorful and comforting, if only we had liked the flavors. And for the record, I don't think the problem was the fact that this was a "light" recipe. I wasn't missing fat- the sauce had good texture and the stew part of the potpie was hearty.

Chicken and Root Vegetable Potpie
(from Cooking Light Chicken Tonight page 41)

3 cups fat free, low sodium chicken broth
1 1/2 cups frozen peas, thawed
1 cup (1/2 inch dice) cubed peeled baking potato
1 cup (1/2 inch dice) cubed peeled sweet potato
1 cup (1/2 inch dice) cubed peeled celery root
1 cup (1/2 inch thick) slices parsnip
1 10 ounce package frozen pearl onions
1 pound boneless, skinless chicken breasts, cut into bite sized pieces
3 ounces (about 2/3 cup) all purpose flour, divided
1 1/2 cups fat free milk
1/4 cup chopped fresh parsley
2 T chopped fresh thyme
1 1/2 tsp salt
1 tsp freshly ground black pepper
Cooking spray
1 sheet puff frozen pastry dough, thawed

Preheat oven to 400 degrees.
Bring broth to a boil in a large Dutch oven. Add peas and next five ingredients to pan; cover, reduce heat and simmer 6 minutes. Add chicken and cook 5 minutes or until chicken in done. Remove chicken & vegetables from broth with a slotted spoon. Place in a large bowl.
Increase heat to medium. Lightly spoon flour into a dry measuring cup and level with a knife. Place all but 1 T of flour in a medium bowl. Gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook 5 minutes or until thickened. Stir in chicken mixture, parsley, thyme, salt and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.
Sprinkle remaining flour on a work surface and roll dough into a 13 x 9 inch rectangle. Place dough over chicken mixture, pressing to seal at edges. Cut small slits into dough to allow steam to escape. Coat the dough with cooking spray. Bake at 400 degrees for 16 minutes or until pastry is browned and filling is bubbly.