Name: Chicken and Fall Vegetable Pot Pie
Yield: Makes 8 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

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Chicken and Fall Vegetable Pot PieBrian Leatart

Prepare this in a big, colorful casserole that can go straight from the oven to the table. Sautéed or boiled green beans would be nice alongside; uncork a bottle of Chardonnay to pour with dinner.

Recipe notes

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