Chicken And Fall Vegetable Pot Pie Best Recipes

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CHICKEN AND FALL VEGETABLE POT PIE

8/20/2004



Chicken and Fall Vegetable Pot Pie image

Categories     Milk/Cream     Chicken     Poultry     Vegetable     Bake     Dinner     Casserole/Gratin     Carrot     Turnip     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 13

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

Steps:

  • 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 plate and cool.
  • Add carrots and turnips to chicken broth in pot. Simmer uncovered until vegetables are just tender, about 10 minutes. Using slotted spoon, transfer vegetables to prepared baking dish. Add turnip greens to broth and cook just until wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add to vegetables in baking dish.
  • Strain broth; reserve 4 cups. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pieces. Add chicken to vegetables in baking dish.
  • Melt butter in same pot over medium heat. Add leeks, shallots and thyme. Sauté until tender, about 8 minutes. Add flour and stir 2 minutes. Stir in 4 cups broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add cream and boil until sauce thickens enough to coat spoon, whisking frequently, about 6 minutes. Season with salt and pepper. Pour gravy over mixture in dish. Stir to blend. Cool 45 minutes. (Filling can be made 1 day ahead. Cover and refrigerate.)
  • 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. Using paper as aid, turn dough over onto filling. Trim dough overhang; tuck dough edge inside dish. Roll out dough scraps to 1/4-inch thickness. Cut out leaf shapes. Brush bottom of cutouts with water and place on crust; cut slits in crust to allow steam to escape.
  • Place pot pie on top rack and bake until crust is golden and gravy is bubbling, about 50 minutes. Let stand 10 minutes before serving.

Top Asked Questions

  1. What do you put in a chicken pot pie?
    A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits. Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes.
  2. Can you make chicken pot pie with puff pastry?
    With a creamy chicken and vegetable filling lightly infused with herbs, this Chicken Pot Pie made with puff pastry lids can be served in individual pots or made as one big pie. This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling.
  3. How to make chicken pot pie with alfredo sauce?
    Make Chicken Pot Pie quicker than ever with an assist from jarred Alfredo sauce, frozen mixed vegetables and premixed fresh pizza dough. Preheat oven to 400°F. Coat a 2-quart square baking dish with cooking spray; set aside. In a large skillet stir together Quick Alfredo Sauce, vegetables, and thyme. Heat and stir just until boiling.
  4. Can you make chicken pot pie without cooking?
    This Chicken Pot Pie recipe is made by poaching uncooked chicken in stock and milk which is then used as the broth for the creamy filling. Or speed things up by using cooked chicken! Chicken Pot Pie was a staple in my 20’s.

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