Chicken and Fall Vegetable Pot Pie Recipe

Name: Chicken and Fall Vegetable Pot Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Butter 4-quart oval baking dish.
2
Place chicken breasts in heavy large pot.
3
Add just enough broth to cover chicken.
4
Bring broth to boil; reduce heat to low.
5
Cover pot and simmer until chicken is just cooked through, skimming surface occasionally, about 20 minutes.
6
Using tongs, transfer chicken to plate and cool.
7
Add carrots and turnips to chicken broth in pot.
8
Simmer uncovered until vegetables are just tender, about 10 minutes.
9
Using slotted spoon, transfer vegetables to prepared baking dish.
10
Add turnip greens to broth and cook just until wilted, about 1 minute.
11
Using slotted spoon, transfer greens to colander; drain well.
12
Add to vegetables in baking dish.
13
Strain broth; reserve 4 cups.
14
Remove skin and bones from chicken.
15
Cut meat into 1/2- to 3/4-inch pieces.
16
Add chicken to vegetables in baking dish.
17
Melt butter in same pot over medium heat.
18
Add leeks, shallots and thyme.
19
Saute until tender, about 8 minutes.
20
Add flour and stir 2 minutes.
21
Stir in 4 cups broth and white wine.
22
Increase heat to high and bring to boil, stirring constantly.
23
Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes.
24
Season with salt and pepper.
25
Pour gravy over mixture in dish.
26
Stir to blend.
27
Cool 45 minutes.
28
(Filling can be made 1 day ahead.
29
Cover and refrigerate.)
30
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.
31
Using paper as aid, turn dough over onto filling.
32
Trim dough overhang; tuck dough edge inside dish.
33
Roll out dough scraps to 1/4-inch thickness.
34
Cut out leaf shapes.
35
Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
36
Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes.
37
Let stand 10 minutes before serving.

1211

kcal

Calories

Fat

Carbs

175

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Chicken and Fall Vegetable Pot Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chicken and Fall Vegetable Pot Pie

How did you like this recipe?

Frequently Asked Questions