Finger Lickin’ Good Chicken

Chicken Vegetable Pot Pie

• 4 lbs chicken breasts, skin and bones
  
• 4-6 cups chicken broth
  
  
• 3-4 carrots, peeled, cut in 1/2" pieces
  
• 1 lb turnips, peeled, cut in 1/2" pieces
  
• large bunch of turnip greens (8-10 oz.), leaves cut into 1 inch pieces, center stem discarded
  
  
• 1/4 cup butter
  
• 3 leeks, sliced
  
• 2 large shallots, minced (green onion, onion)
  
• 2 tbsp minced fresh thyme
  
• 1/2 cup dry white wine
  
• 1/2 cup whipping cream
  
• Prepare an Herbed Crust

Butter a large, oval baking dish, about 4 quart size. Set aside. Place the chicken breasts in a heavy, large pot. Add just enough broth to cover the chicken.

Bring to a boil reducing heat to low. Cover and simmer until the chicken is cooked through. About 20-30 minutes. Remove the chicken from the broth and place on a platter to cool.

Add turnips and carrots to the broth and simmer uncovered until the vegetables are just tender; about 10-15 minutes.

Using a slotted spoon, transfer the vegetables to the prepared, buttered baking dish.

Add the turnip greens to the broth and cook til wilted; about 1 minute.

With a slotted spoon, remove the greens and place them in a collander to drain well. Add to the vegetables in the baking dish.

Strain the broth reserving 4 cups. Remove skin and bones from the cooled chicken. Cut into 1/2-3/4 inch pieces. Add chicken to the vegetables.

Using the same pot, melt the butter over medium heat. Add leeks, shallots and thyme and saute until tender, about 1-10 minutes.

Stir in the flour and cook for 2 minutes. Slowly add the 4 cups of broth and white wine. (Mixing the broth and wine together warms the wine for adding - less lumps) Increase the heat and bring to a boil, stirring constantly with a whisk. Add the cream and boil until the sauce thickens - about 6 minutes.

Season with salt and pepper to taste. Pour the gravy over the chicken and vegetable mixture, stirring to blend. Cool for 1 hour. This can be made the day before, kept refrigerated.

Place 1 oven rack in the top third of the oven, and place a baking sheet or foil on the bottom rack. Preheat oven to 400°F.

Roll out crust to 15x12.

Place the crust on top of the chicken/vegetable mixture, tucking the pastry inside and trimming the excess. Make slits in the top for steam ventillation.

Bake about 50 minutes, until golden and the gravy is bubbling. Let stand for 10 minutes before serving.

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