Double-Crust Chicken Pot Pies
Southern Living, January 2017, page 77.
We doubled the best part of a pot pie—the crust—for an indulgent take on a classic dish. Par-baking the bottom crust ensures that it stays golden and crisp, not soggy.
We doubled the best part of a pot pie—the crust—for an indulgent take on a classic dish. Par-baking the bottom crust ensures that it stays golden and crisp, not soggy.
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Photo sent the 01/03/2017 by LRay.