Return to: Sandy's Kitchen
STATE
OF MAINE CHICKEN POT PIE
From
the kitchen of Sandy Ditoro (to her children)
5
lb. ready-to-cook stewing chicken, cut up (I use boneless skinless chicken
breast (3 or 4)
4~c. water
1 medium
onion, peeled
Handful of
celery tops
1 T. salt (I
use 3 t. bouillon and add no salt)
1/4 t. pepper
1 bay leaf
1/2 c. flour
1 2/3 c.
undiluted evaporated milk (I use one large can~which is 12 oz.)
2 c. cooked,
sliced carrots ( I dice small)
1 lb. cooked
small white onions (I chop up regular onions)
1 can Leseur
peas, drained
Baking powder
biscuits
Place
chicken in large kettle with the next 6 ingred. Cover; bring to boil~Simmer 1
1/2 hours on until tender. Remove chicken from bones and cut into bite
size pieces (I use scissors and cut the breasts into small bite size pieces).
I drain enough of the broth off to cook the carrots and onion in(This saves
nutrients). Cook the carrots and onion just until done, over cooking
changes the flavor.
When
the vegetables are done drain the broth into a measuring cup. Add broth from the
chicken to measure 3 cups. Mix broth with 1/2 cups of flour (if you put
the flour in the pot first and then add broth that has cooled slightly, all at
once to the flour and stir, it won’t lump) Add the milk and cook until
thickened; boil 1 minute, stirring constantly. Add chicken, and vegetables.
Reheat. Pour into a 3 qt. baking dish. Before mixing biscuits, set
oven for 450 degrees. Arrange uncooked baking powder biscuits over top.
Bake for 12 to 15 minutes or until biscuits are brown. Makes 6 to 8
servings
This
is a recipe I found in a small cookbook your Dad brought home from work one day
when he worked for the Alabama Power Company. Some company had brought in
some samples and other information and this cookbook was in the mix. As
you can see, I have adapted it quite a lot.