4 lb Chicken breasts with skin
-and bones
4 c Canned low-salt chicken
-broth; up to 6
3 lg Carrots; peeled, cut into
; 1/2-inch pieces
1 lb Turnips; peeled, cut into
; 1/2-inch pieces
1 lg Bunch turnip greens; (about
-8 to 10
; ounces), center
; stem cut away,
; leaves cut into
; 1-inch pieces
1/4 c Butter; (1/2 stick)
3 md Leeks; (white and pale
; green parts only),
; sliced
2 lg Shallots; minced
2 tb Minced fresh thyme
1/2 c All purpose flour
1/2 c Dry white wine
1/2 c Whipping cream
Herb Crust
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. Saute 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 400F. Roll out crust dough on parchment
paper to 15×10 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.
Makes 8 servings.
Yields
1 servings