Thanks for a great night at book club, and thanks for driving so far, gals! It is such a treat to be able to host you all. As requested, here is a link to the Moroccan Chicken Pot Pie recipe, courtesy of Epicurious.com. It does call for refrigerated pie crust, but I have a deep aversion to ingredients I cannot pronounce. Thus, here's the recipe for the crust, courtesy of a family friend, Pam:Pam's Flaky Shortening-Free Crust
1-1/2 c. flour
1-1/2 tsp. sugar
3/4 tsp. salt
1/2 c. oil
2 tbsp. milk
-Combine flour, sugar, and salt in a bowl. Whisk milk into oil with fork until combined; add to flour mixture. Mix together until dampened.
-Roll out dough ball between wax paper.
-After pie filling is in pan, cover with dough. Dough will be a bit crumbly, so just fit pieces loosely over filling. No need to punch holes in dough. Bake!
-(If you want to use as a bottom pie crust, mix dry ingredients together in pie pan, add milk/oil mix, and press into pan. Bake about 5 minutes prior to filling.)
And here's the map of the 1893 Columbian Exposition (from the John Flinn, compiler. Official Guide to the World's Columbian Exposition. Chicago: John Anderson Publishing, 1893.):