Chicken potpie is beloved for its gorgeous presentation, its delightful contrast of crust and filling and its ability to comfort with nostalgia. But an often overlooked perk to the classic dinner is how brilliantly it reinvents roasted chicken. The meat, which can become dry a day or two after roasting, becomes tender and juicy again when it's baked surrounded by a savory, piping-hot mixture of chicken stock, onion, mushrooms and carrots.
Get the recipe: Skillet Chicken & Mushroom Potpie
