Sunday, January 9, 2011

Moroccan Chicken in the White City

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  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.):


  1. Thanks Amanda, for sharing the recipe and hosting a wonderful evening. I very much look forward to making this pot pie.

  2. I'm STILL thinking about that official guide to the Fair that you amazing!

  3. I'm going to try a veganized version sometime! Thank you!

  4. Sarah: I have a veg friend at work who is going to try it with tofu, and I presume, veggie broth. Let me know how it goes!