Chicken and Fall Vegetable Pot Pie

Name: Chicken and Fall Vegetable Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters all purpose flour; 59 milliliters (1/2 stick) butter; 3 larges carrots, peeled, cut into 1/2-inch pieces; 2 kilograms chicken breasts with skin and bones; 118 milliliters dry white wine; 2 Tbsps minced fresh thyme; 3 mediums leeks (white and pale green parts only), sliced; 946 milliliters canned low-salt chicken broth; 8 servings Herb Crust; 2 larges shallots, minced; 227 grams large bunch turnip greens (about , center stem cut away, leaves cut into 1-inch pieces; 454 grams turnips, peeled, cut into 1/2-inch pieces; 118 milliliters whipping cream

Chicken and Fall Vegetable Pot Pie might be just the main course you are searching for. This recipe serves 8. One serving contains 578 calories, 55g of protein, and 24g of fat. If you have whipping cream, low-salt chicken broth, thyme, and a few other ingredients on hand, you can make it. To use up the dry white wine you could follow this main course with the White Wine Frozen Yogurt as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Butter 4-quart oval baking dish.

Ingredients you will need

Butter

Equipment you will use

Baking Pan

Place chicken breasts in heavy large pot.

Ingredients you will need

Chicken Breast

Equipment you will use

Pot

Add just enough broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer chicken to plate and cool.

Ingredients you will need

Whole Chicken

Broth

Equipment you will use

Tongs

Pot

Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish.

Ingredients you will need

Chicken Broth

Vegetable

Carrot

Turnip

Equipment you will use

Slotted Spoon

Baking Pan

Pot

Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well.

Ingredients you will need

Turnip Greens

Greens

Broth

Equipment you will use

Slotted Spoon

Colander

Add to vegetables in baking dish.

Ingredients you will need

Vegetable

Equipment you will use

Baking Pan

Strain broth; reserve 4 cups.

Ingredients you will need

Broth

Remove skin and bones from chicken.

Ingredients you will need

Whole Chicken

Cut meat into 1/2- to 3/4-inch pieces.

Ingredients you will need

Meat

Add chicken to vegetables in baking dish.

Ingredients you will need

Vegetable

Whole Chicken

Equipment you will use

Baking Pan

Melt butter in same pot over medium heat.

Ingredients you will need

Butter

Equipment you will use

Pot

Add leeks, shallots and thyme. Sauté until tender, about 8 minutes.

Ingredients you will need

Shallot

Leek

Thyme

Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly.

Ingredients you will need

White Wine

Broth

All Purpose Flour

Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cream

Sauce

Equipment you will use

Whisk

Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)

Ingredients you will need

Gravy

Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F.

Equipment you will use

Baking Sheet

Oven

Roll out crust dough on parchment paper to 15x10 1/2-inch rectangle. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish.

Ingredients you will need

Crust

Dough