Maine Chicken Pie: A Taste of Home

The aroma of chicken simmering on the stove always takes me back to my grandmother’s farmhouse in Maine. I can almost see her now, her hands dusted with flour, carefully crimping the edges of a chicken pie just like this one. It wasn’t just a meal; it was a symbol of comfort, family, and the simple joys of life. That’s why I’m excited to share this beloved recipe, a taste of Maine passed down through generations.

Recipe Overview

• Prep Time: 1 hour
• Cook Time: 4 hours
• Total Time: 5 hours
• Servings: 6-8
• Yield: 1 pie
• Dietary Type: Comfort Food

Ingredients

• Pastry for a double-crust pie
• 1 1/2 quarts water
• 1 stewing chicken
• 2 teaspoons kosher salt
• 1 small onion, chopped
• 1 carrot, pared and chopped
• 1 stalk celery, chopped
• 3 1/2 cups chicken broth
• 1/2 cup sifted flour
• 1/2 teaspoon onion salt
• 1/2 teaspoon celery salt
• Pepper, 3 grains
• 2-3 drops yellow food coloring

Equipment Needed

• Large Kettle
• 9-inch deep-dish pie pan
• Wire whisk
• Skillet

Instructions

1. Begin by preparing the chicken. Place the stewing chicken in a large kettle. Add 1 1/2 quarts of water, 1 teaspoon of kosher salt, the chopped onion, chopped carrot, and chopped celery.
2. Simmer the mixture, covered, until the chicken is tender. This usually takes about 3 to 3 1/2 hours. The chicken should easily pull away from the bone when it’s ready.
3. Carefully remove the chicken from the kettle. Allow it to cool slightly before stripping the meat from the bones. Cut the meat into large, bite-sized pieces.
4. Strain the broth from the kettle through a fine-mesh sieve or cheesecloth-lined colander to remove any solids. This step ensures a smooth and flavorful gravy.
5. Refrigerate the chicken and broth separately until they are thoroughly cooled. This can be done a day ahead of time.
6. In a separate bowl, combine the sifted flour, onion salt, celery salt, and the remaining 1 teaspoon of kosher salt.
7. Gradually add 1/2 cup of the chilled chicken broth to the dry ingredients, mixing until smooth. Ensure there are no lumps. This slurry will help thicken the gravy.
8. Pour 3 cups of the chilled chicken broth into a skillet. Heat over medium heat until it begins to simmer gently.
9. While the broth is heating, slowly pour the flour mixture into the skillet, whisking constantly with a wire whisk. This prevents lumps from forming and ensures a smooth gravy.
10. Continue to cook the mixture over medium heat, stirring constantly, until it is smooth and thickened. This should take about 5-7 minutes.
11. Once the gravy has thickened, add the yellow food coloring (if using). Stir until the color is evenly distributed.
12. Add the cooked chicken to the skillet and blend well with the gravy. Make sure all the chicken pieces are coated evenly.
13. Preheat your oven to 400°F (200°C).
14. Line a 9-inch deep-dish pie pan with the bottom pastry crust. Gently press the pastry into the pan and trim any excess dough.
15. Pour the chicken mixture into the prepared pie crust. Spread it evenly to fill the pan.
16. Cover the filling with the top pastry crust. Trim any excess dough and crimp the edges to seal the pie.
17. Cut vents into the top crust to allow steam to escape during baking. This prevents the crust from puffing up too much and cracking.
18. Bake in the preheated oven for 45 minutes, or until the crust is golden brown.
19. Remove the pie from the oven and let it cool slightly before serving. This allows the filling to set up a bit.

Expert Tips & Tricks

• Making the broth ahead: The chicken broth can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld even further, resulting in a richer, more flavorful pie.
• Perfectly golden crust: For an extra golden crust, brush the top with an egg wash (1 egg beaten with 1 tablespoon of water) before baking. You can also sprinkle a little coarse salt on top for added flavor and visual appeal.
• Preventing a soggy bottom crust: To avoid a soggy bottom crust, blind bake the bottom crust for about 10 minutes before adding the filling. To blind bake, line the crust with parchment paper and fill it with pie weights or dried beans. This will help the crust set and prevent it from becoming soggy during baking.
• Thickening the gravy: If the gravy isn’t thick enough, you can mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into the gravy. Cook for a few minutes until thickened.
• Adding vegetables: Feel free to add other vegetables to the filling, such as peas, green beans, or potatoes. Just make sure to cook them slightly before adding them to the pie.
• Spice it up: A dash of nutmeg or a pinch of dried thyme can elevate the flavor profile of the filling.

Serving & Storage Suggestions

Serve the Maine Chicken Pie warm, straight from the oven. A dollop of sour cream or a sprinkle of fresh parsley adds a touch of freshness. For a complete meal, pair it with a simple green salad or some steamed vegetables.

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave individual slices.

For longer storage, the pie can be frozen. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	413.6 kcal	N/A
Calories from Fat	251 g	61%
Total Fat	27.9 g	42%
Saturated Fat	7.8 g	39%
Cholesterol	94.2 mg	31%
Sodium	1131.4 mg	47%
Total Carbohydrate	10.9 g	3%
Dietary Fiber	0.9 g	3%
Sugars	1.6 g	6%
Protein	27.5 g	55%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pie crust to make this recipe gluten-free.
• Vegetarian: Substitute the chicken with a mix of mushrooms, lentils, and other vegetables. Use vegetable broth instead of chicken broth.
• Different Crust: Instead of a traditional pastry crust, try using puff pastry or even a biscuit topping for a different texture.
• Add Herbs: Incorporate fresh herbs like thyme, rosemary, or sage into the filling for added flavor.
• Spice Level: Add a pinch of red pepper flakes to the filling for a subtle kick.

FAQs (Frequently Asked Questions)

Q: Can I use pre-cooked chicken to save time?
A: Yes, you can use pre-cooked rotisserie chicken or leftover cooked chicken. Reduce the simmering time accordingly.

Q: What if my crust starts to brown too quickly?
A: Cover the edges of the crust with foil or a pie shield to prevent over-browning.

Q: Can I make individual chicken pies instead of one large pie?
A: Absolutely! Use ramekins or small pie dishes to create individual portions. Adjust the baking time accordingly.

Q: How do I prevent the bottom crust from being soggy?
A: Blind bake the bottom crust before adding the filling, and make sure the filling isn’t too watery.

Q: Can I freeze the unbaked chicken pie?
A: Yes, assemble the pie but don’t bake it. Wrap it tightly in plastic wrap and foil. When ready to bake, thaw in the refrigerator overnight and bake as directed.

Final Thoughts

This Maine Chicken Pie is more than just a recipe; it’s a connection to simpler times, a taste of home, and a celebration of comfort food. I encourage you to gather your loved ones, preheat your oven, and embark on this culinary journey. Don’t hesitate to experiment with variations and make it your own. And most importantly, savor every delicious bite! Please feel free to share your creations and feedback – I’d love to hear your experience with this timeless recipe.