Chicken and Fall Vegetable Pot Pie

Ingredients

• 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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