Chicken and Fall Vegetable Pot Pie

Chicken and Fall Vegetable Pot Pie
Photo by Brian Leatart

Ingredients

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

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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