Chicken and Fall Vegetable Pot Pie
Transform plain chicken breasts into a new feast with this succulent take on the pot pie. Make the filling the night before, then get to work on the aromatic herb crust, stuffed with thyme and butter. The pie demands a fair amount of preparation, but efforts will be rewarded with high praise. Halve the measurements for a weeknight dinner for the kids, or make the whole recipe to serve a crowd of eager guests. And feel free to throw in whatever produce you have on hand.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
Butter a 4-quart oval baking dish. Place the chicken breasts in a heavy large pot. Add just enough broth to cover the chicken. Bring the broth to a boil, reduce heat to low, cover the pot and simmer until the chicken is just cooked through, skimming surface occasionally, about 20 minutes. Using tongs, transfer the chicken to a plate and cool.
Step 2
Add the carrots and turnips to the broth in the pot. Simmer uncovered until the vegetables are just tender, about 10 minutes. Using a slotted spoon, transfer the vegetables to the prepared baking dish. Add the turnip greens to the broth and cook just until wilted, about 1 minute. Using a slotted spoon, transfer the greens to a colander; drain well. Add to the vegetables in the baking dish.
Step 3
Strain the broth; reserve 4 cups. Remove the skin and bones from the chicken. Cut the meat into 1/2- to 3/4-inch pieces. Add the chicken to the vegetables in the baking dish.
Step 4
Melt the butter in the same pot over medium heat. Add the leeks, shallots, and thyme. Sauté until tender, about 8 minutes. Add the flour and stir 2 minutes. Stir in 4 cups broth and the wine. Increase the heat to high and bring to a boil, stirring constantly. Add the cream and boil until the sauce thickens enough to coat a spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour the sauce over the mixture in the baking dish. Stir to blend. Cool 45 minutes.
Step 5
Position a rack in the top third of the oven and place a baking sheet on the bottom rack. Preheat the oven to 400°F.
Step 6
Roll out the dough for the crust on parchment to a 15 by 10 1/2-inch rectangle. Using the parchment as an aid, turn the dough over onto the filling. Trim the overhang; tuck the dough edge inside the dish. Roll out any dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush the bottom of the cutouts with water and place on the crust; cut slits in the crust to allow steam to escape.
Step 7
Place the pot pie on the top rack and bake until the crust is golden and the sauce is bubbling, about 50 minutes. Let stand 10 minutes before serving.
do ahead
Step 8
The FILLING can be made 1 day ahead. Cover and refrigerate.
Step 9
The DOUGH can be made 2 days ahead. Keep chilled. Let dough soften slightly before rolling out.
