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Cozy Chicken Potpie

Ingredients: 2 whole skinless chicken breasts 3 cup chicken broth 1 tsp. salt 2 sprigs fresh thyme 2 carrots trimmed and cleaned 1 stalk celery, cleaned and diced 1 small onion, chopped

4 sprigs fresh Italian parsley 1 lb. sugar snap peas, trimmed 1 lb. baby carrots, halved 1/2 lb. Asparagus, cleaned and cut into 1-1/2 inch lengths 1 turnip halved and sliced 1 leek cleaned well, sliced including about 2-inches of green 1 large garlic cloves, peeled and sliced

1 tsp. fresh chopped thyme 1/2 cup fresh dill, chopped Salt and pepper, to taste 1 tbsp. Fresh Italian parsley

Instructions: Place chicken in a Dutch oven with three cups of chicken broth. Add the salt, thyme, carrot, celery, onion, and parsley,. Bring to a boil and cover: reduce the heat and simmer for 30 minutes. Turn the heat off and cool to room temperature. Remove the chicken from the broth. Remove the meat from the bone and shred it to bite-size pieces. Strain and reserve the broth. Set aside. Blanch the vegetables as follows and transfer to a bowl of cold water to cool and drain: set aside. Sugar snap peas; 30 seconds, Carrots; 1-1/2 to 2 minutes, Asparagus; 1-1/2 minutes. In a medium sauce pan combine the turnip, leek, garlic, chopped thyme and remaining chicken broth. Bring to a boil, lower the heat slightly, and cook the vegetables until very tender about 20 minutes. Cool slightly, then puree in a blender or a food processor. In a large bowl, combine the chicken, blanched vegetables, and vegetable puree, tossing gently. Fold in the dill and salt and pepper to taste. Pour in a two quart casserole dish. Preheat the oven to 375. Make biscuit dough and dot the top of the casserole with the dough covering the chicken mixture completely. Bake for 25 to 30 minutes, until the biscuit topping is golden. Garnish with parsley and serve.

Pani Christyn Dranginis

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