Chicken and Fall Vegetable Pot Pie Recipe

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Chicken and Fall Vegetable Pot Pie
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Ingredients
13
Count
Nutrition
770
Calories
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Ingredients:

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. 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.)
  5. 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.
  6. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 770.19 Kcal (3225 kJ)
Calories from fat 373.84 Kcal
% Daily Value*
Total Fat 41.54g 64%
Cholesterol 217.71mg 73%
Sodium 1779.8mg 74%
Potassium 1097.28mg 23%
Total Carbs 44.16g 15%
Sugars 9.52g 38%
Dietary Fiber 7.03g 28%
Protein 55.37g 111%
Vitamin C 29mg 48%
Vitamin A 0.3mg 10%
Iron 3.5mg 19%
Calcium 142.3mg 14%
Amount Per 100 g
Calories 122.58 Kcal (513 kJ)
Calories from fat 59.5 Kcal
% Daily Value*
Total Fat 6.61g 64%
Cholesterol 34.65mg 73%
Sodium 283.26mg 74%
Potassium 174.63mg 23%
Total Carbs 7.03g 15%
Sugars 1.51g 38%
Dietary Fiber 1.12g 28%
Protein 8.81g 111%
Vitamin C 4.6mg 48%
Iron 0.6mg 19%
Calcium 22.6mg 14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 18.1
    Points
  • 20
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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