Spring Vegetable Chicken Potpie Recipe

Place the chicken in a large potand add enough chicken broth tocover (adding water if the broth is notenough); bring to a boil. Reduce heatand simmer until the chicken is cookedthrough, 20 to 25 minutes. Transferthe chicken to a bowl and, when coolenough to handle, shred into pieces.

Reserve 2 1/2cups of broth and freezethe remaining broth for another use.

Meanwhile, heat oven to 375ºF.

Heat the oil in a large pot overmedium-high heat. Add the leeks,carrots and 1/2 tsp salt, and cook,stirring often, until beginning to soften,8 to 10 minutes, decreasing the heatas necessary to prevent scorching.

Stir in the flour and cook 1 minute.

Gradually stir in the wine and the 2 1/2cups reserved chicken broth; bring toa boil. Add the peas, parsley, tarragon,chicken, 1/2 tsp salt and 1/4 tsp pepper.

Transfer the mixture to a 2-qtbaking dish (9-in. round or 8-in.

square). Place the puff pastry overthe top of the chicken and vegetables,letting the excess hang over. Cut ventsin the top. Place the dish on a rimmedbaking sheet and bake until the topis golden brown and crisp, 35 to 40minutes.

How to bring it: Let the pie cool slightly, wrap it in foil and place on top of a clean rimmed baking sheet for easier carrying. Include a note to reheat at 350ºF for 15 to 20 minutes, if desired.

Excerpted from The Good Neighbor Cookbook by Sara Quessenberry and Suzanne Schlosberg © 2011 by Sara Quessenberry and Suzanne Schlosberg