Chicken and Fall Vegetable Pot Pie

4 to 6 cups canned low- salt chicken broth

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

1 pound turnip s, 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 leek s (white and pale green parts only), sliced

2 large shallot s, 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