Chicken and Fall Vegetable Pot Pie Recipe | Epicurious.com

Name: Chicken and Fall Vegetable Pot Pie Recipe | Epicurious.com
Ingredients: 4 pounds chicken breasts with skin and bones; 4 to 6 cups canned low-salt chicken broth; 3 large carrots, peeled, cut into 1/2-inch pieces; 1 pound turnips, peeled, 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; 1/2 cup all purpose flour; 1/2 cup dry white wine; 1/2 cup whipping cream; Herb Crust

Chicken and Fall Vegetable Pot Pie Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Chicken-and-Fall-Vegetable-Pot-Pie-102378" target="_blank">www.epicurious.com.</a>

"Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner...."

INGREDIENTS

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4 pounds chicken breasts with skin and bones

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4 to 6 cups canned low-salt chicken broth

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3 large carrots, peeled, cut into 1/2-inch pieces

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1 pound turnips, peeled, cut into 1/2-inch pieces

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1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces

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1/4 cup (1/2 stick) butter

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3 medium leeks (white and pale green parts only), sliced

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2 large shallots, minced

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2 tablespoons minced fresh thyme

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1/2 cup all purpose flour

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1/2 cup dry white wine

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1/2 cup whipping cream

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Herb Crust

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