Chicken Pot Pie

• 8 boneless chicken thighs, cut into 4
• 4 ounces whole-meal flour
• 1 onion, peeled and diced
• 2 cloves garlic
• 2 leeks
• 8 ounces Swiss brown mushrooms
• 1 yam
• 2 parsnips, peeled
• 2 carrots, peeled
• 2 turnips, peeled
• 2 celery root, peeled and diced
• 2 cups milk
• 3 celery root, peeled and diced

1. Place celery root and milk in a large pan and simmer until soft.
2. Remove from the heat and strain.
3. Place celery root in a blender and puree until smooth. Keep puree warm.
4. Place the rest of the root vegetable in a large baking pan and roast for 15 - 20 minutes or until vegetable is tender.
5. Remove from the pan and mash or puree, keep warm.
6. Place a large cast-iron casserole pot over a medium to high heat.
7. Season the chicken with a little salt and pepper.
8. Drizzle a little olive oil in casserole and add chicken, brown on all sides.
9. Remove chicken and add onions to the pan.
10. Reduce the heat to low and add garlic and leek; cook for 3-5 minutes.
11. Add mushrooms and saute for 3-5 minutes.
12. Deglaze pan with white wine and cook for 5 minutes; add chicken.
13. Cook for 5 minutes and add celery root puree.
14. Cook for a further 5 minutes, stirring often to ensure it does not stick.
15. Transfer to individual ramekins or pie dish; cover with mashed roasted root vegetable and bake in the oven for 20 minutes or until hot throughout.
16. Serve with a smile.

chicken thighs, flour, onion, garlic, leeks, swiss brown mushrooms, yam, parsnips, carrots, celery root, milk, celery root

Taken from www.epicurious.com/recipes/member/views/chicken-pot-pie-50069451 (may not work)