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Chicken And Fall Vegetable Pot Pie

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low carb nut free New Year's
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

4 pounds chicken breasts with skin and bones

4 to 6 cups canned low-salt chicken broth

3 large carrots, peeled, cut into 1/2-inch pieces

1 pound turnips, peeled, cut into 1/2-inch pieces

1 large bunch turnip greens (about 8 to 10 ounces), center stem cut away, leaves cut into 1-inch pieces

1/4 cup (1/2 stick) butter

3 medium leeks (white and pale green parts only), sliced

2 large shallots, minced

2 tablespoons minced fresh thyme

1/2 cup all purpose flour

1/2 cup dry white wine

1/2 cup whipping cream

Herb Crust

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