Chicken & Fall Vegetable Pot Pie

Ingredients for the Filling

2lbs              

Chicken breasts with skin and bones

3C                 Low-salt chicken broth

2                   Large carrots, peeled, cut into ½-inch pieces

1/2lb              Turnips, peeled, cut into ½-inch pieces

5oz                Trimmed spinach

Process for the filling

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 the 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 spinach to broth and cook just until wilted (about 1 minute)

Using slotted spoon, transfer the spinach to colander; drain well

Add vegetables to baking dish.

Strain broth; reserve 4 cups.

Remove skin and bones from chicken.

Cut meat into ½- to ¾-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 about 2 minutes.

Stir in 2 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, and let cool for 45 minutes. (Filling can be made 1 day ahead.)

Herb crust ingredients

1-1/4C           All Purpose flour

1T                  Chopped fresh parsley

1T                  Chopped fresh thyme

1/2t                Salt

1/2t                Sugar

1/2 Stick        Butter chilled unsalted and cut into 1/2in pieces

1/4C              Chilled solid vegetable shortening, cut into

1/2inch pieces

3T                  Ice water (approximately

Herb crust Process

Blend first 5 ingredients in processor

until herbs are very finely chopped.

Add butter and shortening.

Blend until mixture resembles coarse meal. Transfer mixture to large bowl.

Using fork, mix enough ice water into flour mixture to form moist clumps.

Gather dough into ball;

Flatten into rectangle.

Cover and chill 30 minutes.

(Can be made 2 days ahead. Keep chilled. Let dough soften slightly

before rolling out.)

Position 1 rack in top third of oven and place a baking sheet on the bottom rack

Preheat to 400° F

Roll out crust dough on parchment paper to 15xl0½in rectangle.

Using paper as aid, turn dough over onto filling.

Trim dough overhang;

Tuck dough edge inside dish.

Roll out dough scraps to ¼-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 the crust is golden and the gravy is bubbling (about 50 minutes)

Let stand 10 minutes before serving