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Chicken Potpie with Brown-Butter Crust

Martha Stewart
  • minutes
  • Serves 6 to 8

INGREDIENTS

1

Chicken (3 1/2 pounds), whole

1/2

Butternut squash, small

3

stalks Celery

8 oz

Cremini mushrooms

1/2 cup

Flat-leaf parsley, packed fresh leaves

2

Leeks

1 cup

Peas, frozen

1 tbsp

Thyme, fresh leaves

1

Egg white, large

4 cups

Chicken broth, low-sodium

1 1/2 cups

Flour, unbleached

1/2 tsp

Kosher salt

1

Kosher salt and freshly ground pepper

1 stick

Butter, unsalted

6 tbsp

Butter, unsalted

1/2 cup

White wine, dry