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Chicken Thigh Potpie Recipe

Chicken Thigh Potpie
Source: Epicurious

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Ingredients

  • 1 large rutabaga, peeled and diced
  • 1 large sweet potato, peeled and diced
  • 3 tablespoons olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup pearl onions
  • 1 tablespoon balsamic vinegar
  • 3/4 cup oyster mushrooms, torn into pieces
  • 1 cup chopped kale (about 5 large leaves)
PREP TIME
20m
COOK TIME
50m
TOTAL TIME
1h10m
YIELD
6 servings

Instructions

  • Preheat the oven to 425°F.
  • In a large bowl, toss the rutabaga and sweet potato with 2 tablespoons of the oil and season with salt and pepper. Spread evenly over a baking sheet (or divide it between two baking sheets if needed) and roast for 25 to 30 minutes, until tender.
  • Meanwhile, toss the pearl onions with the vinegar and 1/2 teaspoon of the remaining oil and season with salt and pepper. Spread the onions evenly over a baking sheet and roast for 12 to 15 minutes, until tender.
  • Put the remaining 1/2 tablespoon oil in a medium skillet over medium heat. Add the mushrooms and sauté until tender, 5 to 7 minutes, then add the kale and wilt it slightly, about 2 minutes. Remove all the vegetables from the pans into one large bowl, and set aside.

Dinner

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A recipe from Epicurious

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