Chilly winter days make me crave comfort foods like chicken pot pie, but having survived the debauchery of the holidays I want something with a slightly healthier twist.  These days healthy means something different to everyone, but for me it means ditching the simple carbs.

This has led me to a recent love affair with turnips, which lend this recipe a comfort food heartiness without potatoes. If you want to make this recipe really low carb, make it with cream. On the other hand, if you’re not so worried about the carbs serve it with a biscuit and it will be all your chicken-pot-pie-loving heart desires!

Ingredients

3 cups cooked rotisserie chicken, shredded

2 turnips, peeled and diced into 1/4″ pieces

2 celery stalks, chopped to 1/4″ pieces

3 carrots, peeled and chopped to 1/4″ pieces

1 medium onion, finely minced

1 cup frozen petite peas, thawed

4 tablespoons all-purpose flour

5 tablespoons salted butter

1 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon fresh thyme, minced

3 tablespoons fresh parsley, minced

2 cups low sodium chicken broth

1 1/2 cups cream or whole milk

3 tablespoons dry vermouth

Directions

Add turnips to a large pot or Dutch oven, cover with cold water by at least 1 inch and bring to a boil. Boil until turnips are tender and easily pierced by a fork, 2-3 minutes.  Drain and set aside in a large bowl. Return pot to the burner and adjust heat to medium high.  Melt one 1 tablespoon of butter in the pot. Add the onion, carrots, and celery and sauté until onions are translucent and vegetables are tender, about 10 minutes. Add vegetables to bowl with turnips. Return pot to heat again and melt the remaining butter. When foaming subsides add the flour; cook about 1 minute. Whisk in the chicken broth, cream, and dry vermouth. Bring to a simmer and continue to cook until sauce thickens, about 1 minute. Season with salt, pepper, thyme, and parsley. Gently fold reserved vegetables into sauce along with chicken and peas.  Adjust seasoning and serve.