Chicken and Root Vegetable Pot Pie

Ingredients

• 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

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