Active Time
50 Mins
Total Time
1 Hour 20 Mins
Yield
Serves 8 (serving size: about 1 1/4 cups)
Photo: Jennifer Causey

How to Make It

Step 1

Heat 1 tablespoon oil in a 10-inch cast-iron or other ovenproof skillet over medium-high. Sprinkle chicken with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add chicken to pan; cook 6 minutes on each side. Place chicken on a cutting board; let stand 10 minutes. Shred into large pieces.

Step 2

Preheat oven to 425°F.

Step 3

Combine 2 1/2 cups stock and flour in a bowl, stirring with a whisk. Add remaining 1 tablespoon oil to pan. Add onion, carrot, and garlic; sauté 6 minutes. Add remaining 1/2 cup stock, scraping pan to loosen browned bits. Stir in turnip greens; cook 1 minute. Stir in remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, and flour mixture. Add turnips; bring to a boil. Reduce heat, and simmer 15 minutes or until vegetables are tender. Stir in chicken and parsley. Remove pan from heat.

Step 4

Arrange piecrust over pan, folding edges under as needed. Cut slits in dough to allow steam to escape. Brush with egg white. Bake at 425°F for 20 minutes. Cool 10 minutes.

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