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Chicken Potpie with Brown-Butter Crust

Recipe photo courtesy of Stephen Kent Johnson

Brown butter turns the crust for this comfort-food classic into a flaky, nutty marvel. Butternut squash and cremini mushrooms give the usual chicken-and-vegetable filling extra oomph.

Source: Martha Stewart Living, October 2016
Total Time Prep Yield





Cook's Notes

The dough can be made and refrigerated two days ahead -- and can also be frozen for up to six months (thaw completely before using).

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How would you rate this recipe?
    5 DEC, 2016
    Such a lovely flavor profile! It's cold and damp here in Germany so making this was seriously putting me in the comfort food zone. Currently, my right arm is almost useless; I was therefore unable to briefly knead the pie dough to achieve the correct cohesion. Nevertheless, even with a "patchwork" crust, the end product was absolutely yummy, and I look forward to making it again.

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