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Chicken-and-Artichoke-Heart Potpie

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Recipe photo courtesy of Luca Trovato

Our pies are filled with a rich mixture of chicken, artichoke hearts, onions, and peas, and topped with flaky pie crust. If desired, they can be decorated with hearts cut from the scraps of dough and attached to the crust with an egg wash.

Source: Martha Stewart Living, February 2001
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Cook's Notes

Pies may be made a day or two ahead, refrigerated unbaked, and cooked just before dinner.

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