Chicken and Root Vegetable Pot Pie

Preparation

1. Step 1

   Preheat the oven to 400°F.

   Step 2

   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.

   Step 3

   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.

   Step 4

   Place four 16-ounce ramekins on a baking sheet. Fill the ramekins with the chicken and vegetable mixture.

   Step 5

   Cut the puff pastry into 4 pieces and lay each one over a ramekin. Gently press the dough over the edges of the ramekins.

   Step 6

   Bake for 20 to 25 minutes or until the puff pastry is golden brown and the filling is bubbly.

   Step 7

   Place the hot ramekins on serving plates and enjoy.