My dad, who was born in South Africa and lived there for many years, said his mom, and his grand-mom, added tapioca to chicken pot pies. To me this seemed really strange. As someone growing up in America, this was a bit weird to me. I always associated tapioca with the stuff of strange pudding cups and bubble tea. Nevertheless I tried it out one day on my dad's birthday. I substituted tapioca for sago, which he said his mother used (and sago is near impossible to find in the US.) It worked out well. He said it was just like his mother made it. I tried more than a couple bites (heh) and would give it a 9/10.
All I can say is AWSOME!!!!!!!! Thanks for a great recipe!
This was awesome. Could be better, but that was due to operator error :) Thanks for bringing back the taste of Ouma.
This pie was quite different from my usual chicken pot pie. The seasonings are not what I would normally use or associate with chicken. However, I followed the recipe exactly and was pleasantly surprised to find it was great! I did fiddle with it a bit by adding carrots and celery to the pot for the stock and to put in the pie. I also add precooked, quartered redskin potatoes, and canned baby lima beans, which I love, to the pies. Because of these additions I was able to make 6 - 2 cup individual pot pie. I froze 4 of them. This is definitely an addition to my chicken pot pie recipes!