Join me as I begin my regional chicken potpie canvass. Today’s yield includes CPPs at the Ivory Street Bistro in deep south St. Louis and Picadilly at Manhattan, so deep in the heart of Maplewood that it lies just across the city limits in St. Louis.
Nick Collida, Picadilly owner, apologized. “You don’t mind if my potpie doesn’t have a bottom crust do you? He asked. “Not at all,” I replied. “I order your CPP because I like to scrape the puff pastry that drips over the sides of the bowl and tease it back into the pie . Collida’s pie comes in a large soup bowl with a large tablespoon as the operating weapon. The pie contains lima beans because “I don’t like peas in there,” Collida explains. All-white chicken, carrots, corn and onions are mates in the pie. “It’s like a chicken stew,” of his family recipe.
