Sometimes you just have to have a Pot Pie!
Ingredients (Substitute where needed!)
- 2 tablespoons olive oil, divided
- 3 (6-oz.) skinless, boneless chicken breasts (Organic Free-Range)
- 1 teaspoon kosher salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 3 cups unsalted chicken stock (such as Swanson), divided (I use Trader Joe’s Organic, Free-Range chicken stock)
- 2.8 ounces all-purpose flour (about 1/2 cup) (substitute oat, coconut, etc.. flour)
- 1 1/2 cups chopped yellow onion
- 1 cup diagonally cut carrot
- 2 teaspoons minced garlic
- 4 cups coarsely chopped turnip greens or kale (about 3 oz.)
- 1 pound turnips, peeled and cut into 3/4-in. cubes (about 3 cups)
- 3 tablespoons chopped fresh flat-leaf parsley
- 1/2 (14.1-oz.) pkg. refrigerated piecrust
- 1 large egg white, lightly beaten
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How to Make It
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Heat 1 tablespoon oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.
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Preheat oven to 425°F.
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Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.
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Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool 10 minutes.
I always use organic ingredients!
Thank you Cooking Light for this recipe!
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Food4ThoughtWellness 
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