Double-Crust Chicken Pot Pies Recipe
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.
This is DIVINE! This the the best chicken pot pie I’ve ever had! This will be added to my collection. Big hit with the family!
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