CHICKEN AND FALL VEGETABLE POT PIE Rick and Pam Mollica This recipe requires 60-90 minutes of preparation prior to baking, but it is well worth the effort. This recipe is just too tasty to describe. I recommend that you prepare the recipe a day ahead of time to let the flavors blend, because this thing tasted even better the second day. |
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Ingredients
Directions Butter 4-quart oval baking dish (we use a deep lasagne 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. Position 1 rack in top third of oven and place baking sheet on bottom rack in oven; preheat to 400°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. |
Recipe makes 8 servings. |
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Bon Appétit October 1999 | |