Deep-dish pot pie from Food52

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Notes about this recipe

  • Rutabaga on November 25, 2015

    This is a good recipe to prepare ahead of time, just keep in mind that the baking time is almost an hour, and it will also need to rest for another half hour prior to serving. Be sure to season the filling well; I think mine was slightly underseasoned. It's such a large amount, you may need to add more salt than you expect, unless you are using a salty broth. The filling is good, classic chicken pot pie at its best, and the presentation really wows. Plus, there is plenty of crust for those whose favorite part of a pot pie is the pastry.

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