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Receta Chicken And Fall Vegetable Pot Pie

Name: Chicken And Fall Vegetable Pot Pie
Ingredients: 4 lb Chicken breasts with skin and bones; 4 c. Canned low-salt chicken broth, up to 6; 3 lrg Carrots, peeled, cut into 1/2-inch pcs; 1 lb Turnips, peeled, cut into 1/2-inch pcs; 1 lrg Bunch turnip greens, (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pcs; 1/4 c. Butter, (1/2 stick); 3 med Leeks, (white and pale green parts only), sliced; 2 lrg Shallots, chopped; 2 Tbsp. Chopped fresh thyme; 1/2 c. All purpose flour; 1/2 c. Dry white wine; 1/2 c. Whipping cream Herb Crust

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Ingredientes

4 lb Chicken breasts with skin and bones
4 c. Canned low-salt chicken broth, up to 6
3 lrg Carrots, peeled, cut into 1/2-inch pcs
1 lb Turnips, peeled, cut into 1/2-inch pcs
1 lrg Bunch turnip greens, (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pcs
1/4 c. Butter, (1/2 stick)
3 med Leeks, (white and pale green parts only), sliced
2 lrg Shallots, chopped
2 Tbsp. Chopped fresh thyme
1/2 c. All purpose flour
1/2 c. Dry white wine
1/2 c. Whipping cream Herb Crust

Direcciones

Butter 4-qt oval baking dish. Place chicken breasts in heavy large pot. Add in just sufficient broth to cover chicken. Bring broth to boil; reduce heat to low. Cover pot and simmer till chicken is just cooked through, skimming surface occasionally, about 20 min. Using tongs, transfer chicken to plate and cold.
Add in carrots and turnips to chicken broth in pot. Simmer uncovered till vegetables are just tender, about 10 min. Using slotted spoon, transfer vegetables to prepared baking dish. Add in turnip greens to broth and cook just till wilted, about 1 minute. Using slotted spoon, transfer greens to colander; drain well. Add in to vegetables in baking dish.
Strain broth; reserve 4 c.. Remove skin and bones from chicken. Cut meat into 1/2- to 3/4-inch pcs. Add in chicken to vegetables in baking dish.
Heat butter in same pot over medium heat. Add in leeks, shallots and thyme. Saute/fry till tender, about 8 min. Add in flour and stir 2 min. Stir in 4 c. broth and white wine. Increase heat to high and bring to boil, stirring constantly. Add in cream and boil till sauce thickens sufficient to coat spoon, whisking frequently, about 6 min. Season with salt and pepper. Pour gravy over mix in dish. Stir to blend. Cold 45 min. (Filling can be made 1 day ahead. Cover and chill.)
Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400F. 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 till crust is golden brown and gravy is bubbling, about 50 min. Let stand 10 min before serving.
Makes 8 servings.
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