Abby recently posted her recipe for Chicken Paprikash Pot Pie. It looked delicious, and I had recently been craving chicken paprikash, so I had to make it. Of course I also had to switch it up a bit, in this case, by adding 1 tsp. of berbere seasoning, a spice blend commonly used in Ethiopian cooking.
This one simple change completely transformed the dish. I loved it so much I could not stop eating it. I think I had it for supper five nights straight. And I’ve been thinking of making it again ever since.
I did make a few other small changed to Abby’s recipe, but nothing substantial. I used leftover roast chicken, because I had some on hand, and a red pepper instead of green for the same reason. For the pie crust I used my own standard recipe (1 1/2 cup flour, 3 oz leaf lard, 2 ox butter, 6 T. water and a pinch of salt). These were small tweaks, though. The real difference was the addition of the berbere.
P.S. While I make a lot of my spice blends myself, berbere is one I order, because I love the way this company makes it. I get it from Monsoon Coast. And no, they are not paying me to promote them.