Categories Milk/Cream Chicken Poultry Vegetable Bake Dinner Casserole/Gratin Carrot Turnip Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 8 servings
Number Of Ingredients 13
Steps:
- Butter 4-quart oval baking dish. Place chicken breasts in heavy large 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.
- 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. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
- Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
- Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
- Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400deg;F. 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. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
- Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.
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Noyon Shikder
[email protected]This pot pie is just okay. It's not bad, but it's not great either.
Md gifary Md.gifary
[email protected]I'm not a fan of the vegetables in this pot pie. I think they overpower the flavor of the chicken.
KL Rubel Hossain
[email protected]This pot pie is a bit time-consuming to make, but it's worth it. The end result is a delicious and comforting meal.
md abdullah bro
[email protected]I love that this recipe uses fall vegetables. It's a great way to enjoy the flavors of the season.
Aaron Noble
[email protected]This pot pie is a great way to use up leftover chicken. It's also a great meal for busy weeknights.
Esther Barnes
[email protected]I'm not a big fan of pot pie, but this recipe changed my mind. It was so delicious and flavorful.
Raqeeb Rauff Rauff
[email protected]I made this pot pie for a potluck and it was a huge success. Everyone loved it!
CAROL MUMBUA
[email protected]This pot pie is perfect for a cold winter night. It's warm and comforting, and the vegetables add a nice touch of flavor.
Abrahamye Ragwmr
[email protected]I thought the chicken was a little dry, but my husband loved it. I will try it again with a different cut of chicken.
Chotu Malla
[email protected]The crust on this pot pie was a little too thick for my taste, but the filling was delicious.
Jolil Islam
[email protected]This recipe was easy to follow and the pot pie turned out beautifully. I will definitely be making it again.
Ashfaq Chiniot
[email protected]I love the seasonal vegetables in this pot pie. They add so much flavor and color.
Gulls herAll
[email protected]I've made this pot pie several times now and it's always a crowd-pleaser. The creamy filling and flaky crust are irresistible.
Fuad Hasan
[email protected]This chicken and fall vegetable pot pie was a hit with my family! The flavors were well-balanced and the vegetables were cooked perfectly. I especially loved the crispy crust.