Do not be put off by the extra effort in preparing this old fashioned, savory pot pie full of chicken and vegetables. This is so worth it.
Prior to this chicken pot pie my taste buds had not awakened to the wonderful taste of the root vegetable, rutabaga.
The rutabaga originated as a cross between cabbage and turnips. Health wise, the rutabaga is high in Vitamin C, antioxidant and anti-cancer compounds. You may notice a thin coating of paraffin wax covering the rutabaga. This is done to preserve the vegetable from drying out. Before cooking, you will need to peel that layer off using a sharp paring knife.
In addition to adding so much flavor to this chicken pot pie, the rutabaga can be cooked in a variety of ways; roasted, boiled, mashed as a potato, baked or fried. Who knew? Having a rutabaga in this chicken pot pie has made me a huge fan.
The chunks of chicken breast, combined with flavored packed vegetables in this smooth creamy sauce is really superb. And to top it off, a top layer of light, fluffy puff pastry is the bomb! The first time you make it will not be your last.