Chicken and Fall Vegetable Pot Pie

Chicken and Fall Vegetable Pot Pie
Photo by Brian Leatart

Ingredients

  • ¼ cup butter
  • 6 cups canned low-salt chicken broth
  • ½ cup whipping cream
  • ½ cup dry white wine
  • 3 medium leeks
  • Herb Crust
  • 2 large shallots
  • + 6 more ingredients
    • 3 large carrots
    • ½ cup all purpose flour
    • 1 large bunch turnip greens (about 8 to 10 ounces)
    • 4 pounds chicken breasts with skin and bones
    • 1 pound turnips
    • 2 tablespoons fresh thyme

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 ...

View full recipe at Epicurious

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