An updated version of chicken potpie eliminates the double crust; replaces milk with stock; uses boneless thigh meat; and serves vegetables on the side.
An updated version of chicken potpie eliminates the double crust; replaces milk with stock; uses boneless thigh meat; and serves vegetables on the side. JESSICA EMILY MARX The New York Times
An updated version of chicken potpie eliminates the double crust; replaces milk with stock; uses boneless thigh meat; and serves vegetables on the side. JESSICA EMILY MARX The New York Times

Chicken potpie, modernized

October 25, 2016 08:00 AM

UPDATED October 25, 2016 04:22 PM

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