Chicken and Fall Vegetable Pot Pie

Name: Chicken and Fall Vegetable Pot Pie
Yield: makes 8 servings
Ingredients: 4 pounds chicken breasts with skin and bones; 4 to 6 cups canned low-sodium chicken broth; 3 large carrots, peeled and cut into 1/2-inch pieces; 1 pound turnips, peeled and cut into 1/2-inch pieces; 1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces; 1/4 cup (1/2 stick) butter; 3 medium leeks (white and pale green parts only), sliced; 2 large shallots, minced; 2 tablespoons minced fresh thyme leaves; 1/2 cup all-purpose flour; 1/2 cup dry white wine; 1/2 cup heavy whipping cream; Herb Crust (recipe follows)

November 7, 2012

Transform plain chicken breasts into a new feast with this succulent take on the pot pie. Make the filling the night before, then get to work on the aromatic herb crust, stuffed with thyme and butter. The pie demands a fair amount of preparation, but efforts will be rewarded with high praise. Halve the measurements for a weeknight dinner for the kids, or make the whole recipe to serve a crowd of eager guests. And feel free to throw in whatever produce you have on hand.

Recipe notes

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