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Chicken Potpie with Brown-Butter Crust

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Recipe photo courtesy of Stephen Kent Johnson

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

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

Ingredients

Crust

Filling

Directions

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Reviews

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  • toppcindy2@gmail.com
    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.
    Reply

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