Comments on: la buona cucina americana: Pasticcio di Pollo Americano

By: admin

admin — Thu, 01 May 2008 18:55:20 +0000

Well, that’s up to you, guy. I can’t translate recipes into French and I can’t attract French people to my blog, but you are ace at both.

By: David

David — Thu, 01 May 2008 18:39:05 +0000

that reminds me, I think the French could use a dose of chicken pot pie, too!

er…poulet en croute….

By: Marcia

Marcia — Sun, 27 Apr 2008 03:02:34 +0000

I love pot pie and for at least 45 years I have used it to recycle the Sunday roast beef. I\’d take the left over gravy, add more vegetables, dice the meat and put it in a two crust pie.

My husband though for years that left overs were discarded but he sure loved that pie.

I do make it with chicken at times, and use the remains of a rotisserie chicken to do so, The skin and bones can make a nice stock, but I usually keep some in the freezer.

Boston Market sells good pot pies both at the restaurant and in the freezer section of the grocery store. I don\’t buy them, but make my own from scratch. Sometimes I do use pie crust, and sometimes it is biscuit topping. Both are good.

By: admin

admin — Tue, 01 Apr 2008 17:37:14 +0000

Hmmm, a mother after my own example.

By: amanda

amanda — Tue, 01 Apr 2008 16:20:29 +0000

Honey, if I make the pastry there is no way I’m not going to eat it!

By: admin

admin — Mon, 31 Mar 2008 09:15:00 +0000

Amanda, you know you can feed the pastry to the family and not eat it yourself, right? What’s inside is pretty darn delicious!

By: amanda

amanda — Sun, 30 Mar 2008 21:36:25 +0000

Oh my goodness, this sounds incredibly good. I absolutely love pies. In fact I love pastry of any sort but I hardly ever make eat it or make it because of the huge calorie intake. My grandmother used to make pies like this (English versions) and they are legendary in our family, makes me go all misty thinking about them.

I loved the introduction to your recipe. I could read this kind of thing all night.

By: admin

admin — Sat, 29 Mar 2008 13:49:52 +0000

Barb, it wasn’t that bad, but considering the calories of that much more flour and fat, I decided to ditch it. I no longer plow the north 40 before lunch time and can’t really use the extra fuel.

By: Barbara

Barbara — Sat, 29 Mar 2008 09:23:04 +0000

Now I\’m wondering about that bottom crust. Do you think you could bake it blind, and/or use an egg wash to prevent it from being soggy?

I\’m off the start the hen….

By: admin

admin — Sat, 29 Mar 2008 07:48:51 +0000

Welcome, Nadine. You know, if I hadn’t wanted to make this exactly like a granny would have, I’d have bought pie crust to make it. At least for everyday. If I make it for company I will do it from scratch.

That little red pile on the plate is lingonberry jam, which I think fills in well for cranberry sauce. I buy it at Ikea.