Chicken and Fall Vegetable Pot Pie

I know, I know, I just had a pot pie post fairly recently. I'm a pot pie fiend. Something about 3, possibly 4 food groups all smooshed together in one dish really appeals to me.



This particular one came up as the Epicurious featured recipe of the day a couple of weeks ago: Chicken and Fall Vegetable Pot Pie. Fresh Market had everything I needed except turnip greens, so I decided to substitute some baby spinach instead. Got three huge and absolutely gorgeous chicken breasts back at the butcher counter, and while I waited for my turn, I had some entertainment from the kids at the "make a creepy halloween cupcake" table. Cupcakes, frosting, and every kind of gummy creepy-crawly imaginable... The kids there were having a grand time.

Anyway, there's a reason that this has a 95% "would make it again" rate, with a 4-fork rating... it's really good. With the wine, leeks, and shallots in the sauce, and the departure from the normal "peas, carrots, onions" vegetable mix, this is a slightly more sophisticated version of a pot pie. It's very filling, full of lean protein, vegetables, and greens, with the only "unhealthy stuff" being the butter and shortening in the crust, and the heavy cream in the filling. I like to think the "good for you" cancels out the "not so good for you" in dishes like this.

This was a nice way to officially welcome fall to our corner of Maryland.