Chicken Thigh Potpie Recipe

Name: Chicken Thigh Potpie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6 servings
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)

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