Lunch: Harvest Time Chicken Pot Pie Recipe | MyRecipes

Recipe by Jackie Mills, R.D. Take the chill of cool nights with hearty Harvest Time Chicken Pot Pie that's chockful of fall veggies.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Harvest Time Chicken Pot Pie Recipe | MyRecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil, divided
2 cups peeled and chopped turnip
1 cup chopped onion
1 cup peeled and chopped carrot
1 cup chopped celery
1/3 cup unbleached all-purpose flour
2 garlic cloves, minced
2 cups chicken broth
1 1/2 cups half-and-half
5 ounces Swiss chard, tough stems removed and leaves chopped (4 cups loosely packed)
1/2 teaspoon dried thyme
1 tablespoon fresh lemon juice
1/2 (17.3-ounce) package frozen puff pastry, thawed
1 large egg, lightly beaten

Instructions

Preheat oven to 400 °. Sprinkle chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Heat 1 tablespoon oil in a large, deep skillet over medium-high heat. Add chicken and cook, stirring often, 8 minutes or until well browned. Transfer chicken to a plate.
Add remaining 1 tablespoon oil to skillet. Add turnip and next 3 ingredients; cook, stirring often, 10 minutes or until softened. Add flour and garlic and cook, stirring constantly, 1 minute. Gradually whisk in broth and half-and-half and cook, whisking constantly, until mixture comes to a boil. Reduce heat to low, and simmer.
Stir in chicken, remaining 1/2 teaspoon salt and remaining 1/4 teaspoon pepper. Stir in Swiss chard and thyme, and simmer 5 more minutes or until vegetables are tender. Remove from heat, and stir in lemon juice.
Spoon vegetable mixture into a lightly greased 9-inch square baking dish. Place puff pastry over filling, tucking edges of pastry into dish, if necessary. Cut several slits in pastry to vent steam; brush top of pastry with egg.
Place baking dish on a baking sheet. Bake 20 minutes or until pastry is golden.

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