January 1st, 2015 § 0 comments



On New Year’s Eve, we hosted a pot luck dinner with our closest friends. One of my friends brought individual chicken pot pies. She said, they were staples in her home growing up in Dublin, Ireland. This got me “a” thinking. Are pot pies an Irish thing? Do Italians have something similar? I didn’t research the answer like I normally do, instead I just grabbed one of my handy dandy notebooks (they are one of my obsessions) and started jotting down ideas on what I thought would be in an Italian pot pie.


Right away I thought of eggplant, which got me thinking about Sicily, one of my favorite parts of Italy. I started to list some ingredients that are prevalent in Sicilian cooking like, eggplant, capers, tomatoes, peppers and olives. In the end I decided to slightly modified my favorite *CAPONATA recipe. Caponata is an eggplant based dish that also has capers, pine nuts, onion and green olives. It’s in a sweet and sour sauce called agrodolce, which is loved in Sicily.

To make the pot pie filling a little heartier, I added chunks of sausage. I then topped the pies with thinly rolled out pizza dough sprinkled with red pepper flakes. I never did find out if Italians have their own version of a pot pie, but it doesn’t really matter. I now have one that is reminiscent of the wonder flavors that I loved while in Sicily. I think they’d approve.



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