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Deep-dish chicken potpies from The Pie and Pastry Bible by Rose Levy Beranbaum

  • carrots
  • chicken thighs
  • heavy cream
  • parsley
  • thyme
  • Riesling wine
  • store-cupboard ingredients
  • morel mushrooms
  • goose fat

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Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • Smokeydoke on February 01, 2017

    Life-changing. Unbelievably tasty. I used her cream-cheese crust and made it into one 9 1/2 inch pie (serving was a bit tricky, but it tasted fine) instead of 4 individual pies. The filling is unbelievably tasty. I used button mushrooms but I can't wait to try this again with morels (my favorite), which is what she recommends.

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