Chicken Potpie with Cream Biscuit Topping
Marc Murphy was inspired to make this bacony potpie by his chef de cuisine, Frank Proto, whose grandmother’s specialty was duck potpie. David Lombardo pairs the dish with the 2000 Terrilogio Toscana, a Sangiovese blend with rich caramel notes.
Go to recipe (1 of 15)
MARKETPLACE
Become a fan
Follow us