Chicken and Duck Potpie
The small town of Oxford, in the hills of north Mississippi, is one of the capitals of southern literature. It's also home to chef John Currence and his popular City Grocery restaurant. Inspired by childhood bird-hunting trips, Currence makes his sumptuous potpie with both chicken and duck; the combination epitomizes comfort without being too rich.Plus: More Chicken Recipes and Tips
Recipe Summary test
The potpie recipe can be prepared through Step 4 and refrigerated for up to 3 days.
The duck and the mushrooms call for a wine of equal finesse—aromatic, with medium body and a great deal of flavor, like a Pinot Noir.