Old-Fashioned Chicken Pie

Although I don’t prepare chicken pie often, there are some occasions that absolutely demand it, such as an informal late supper in early spring or a fall lunch or a holiday brunch. And it is perfect for entertaining—you can assemble the pie completely the night before, then bake it the following day, or even poach the chicken and make the dough on the first day, prepare the vegetables and assemble the pie on the second, and bake and serve it on the third.

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