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

By: bleeding espresso

bleeding espresso — Fri, 28 Mar 2008 11:27:30 +0000

I *love* chicken pot pie! I\’ve never made it myself, but I will soon–especially if I can convince P that one of our hens is old enough now…gallina vecchia fa buon brodo…and gravy for pot pie…mmm….

By: eg

eg — Fri, 28 Mar 2008 11:32:23 +0000

I\’ll take one please.

The nice thing about frozen pies is that they have a bottom crust. The bad thing about frozen pies is the amount of calories listed on the side of the box that always makes me drop it back on the shelf.

By: admin

admin — Fri, 28 Mar 2008 11:56:12 +0000

This one had a bottom crust and I threw it away. I didn’t like how it got soggy– remember this pie is 6 times or more bigger than the one you buy. I’ve decided that the best way to make this casa mia is to make the most delicious chicken stew (or the other varieties, too) and make separate beautiful disks of pastry decorated nicely and baked. Plop a disk on the stew, voila! That means no soggy leftovers and everybody’s piece is pretty.

Michelle, I had to buy a hen, you can, too.

By: admin

admin — Fri, 28 Mar 2008 11:58:55 +0000

You know what? I forgot to put the peas in the recipe. They are in the pie, but not in the recipe.

By: Mary

Mary — Fri, 28 Mar 2008 14:41:53 +0000

Looks absolutely yummy! I haven’t had pot pie in ages.

By: Cherrye

Cherrye — Fri, 28 Mar 2008 15:17:45 +0000

Ah. That looks SO good, and I don’t normally like CPP. Of course, I’m guilty of trying the frozen variety!!

P will love this!

By: admin

admin — Fri, 28 Mar 2008 15:42:27 +0000

Will I smell fragrant chicken gravy from heel to cuff, from spur to Sardegna, covering all of Italy with the perfume of the US? I may weep.

By: Barbara

Barbara — Fri, 28 Mar 2008 19:00:04 +0000

I’d just as soon have mine without the peas, but WITH the crust…and your idea to ‘top’ each serving with a beautiful piece of crust is a great one!EA63C

By: Nadine

Nadine — Sat, 29 Mar 2008 05:53:34 +0000

I came by via Cherrye. I love chicken pot pie. This looks very yummy. I’m going to have to try it. Thank you for the recipe.

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.

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

Hmmm, a mother after my own example.

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: 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: 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.