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Chicken and Fall Vegetable Pot Pie

Chicken and Fall Vegetable Pot Pie

3 3 3 3 3 5
22
Recipe by
Epicurious Epicurious

Ingredients

  • 4 lbs chicken breasts (with skin and bones)
  • 5 cups low salt chicken broth (canned)
  • 3 carrots (large, peeled, cut into 1/2-inch pieces)
  • 1 lb turnips (peeled, cut into 1/2-inch pieces)
  • 1 bunch turnip greens (about 8 to 10 ounces, center stem cut away, leaves cut into 1-inch pieces)
  • 14 cup butter
  • 3 leeks (medium, white and pale green parts only, sliced)
  • 2 shallots (large, minced)
  • 2 tbsps fresh thyme (minced)
  • 12 cup all purpose flour
  • 12 cup dry white wine
  • 12 cup whipping cream
  • crust (Herb)
Servings
8 servings

Preparation

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Nutrition Facts

Amount Per Serving
Calories 380 Calories from Fat 160
% Daily Value *
Total Fat 17g 26%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 310mg 13%
Potassium 970mg 28%
Total Carbohydrate 19g 6%
Dietary Fiber 2g 8%
Sugars 4g
Protein 37g
Vitamin A 90%
Vitamin C 25%
Calcium 8%
Iron 6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Tastes

Salty
Savory
Sour
Bitter
Sweet
Spicy

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