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
  • 2 tablespoons fresh thyme
  • ½ cup dry white wine
  • 1 large bunch turnip greens (about 8 to 10 ounces)
  • ½ cup all purpose flour
  • + 6 more ingredients
    • 3 large carrots
    • 2 large shallots
    • Herb Crust
    • 3 medium leeks
    • 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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