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 Recipes for Schools and Institutions Using Maine Ingredients Minimize

Maine Four Seasons Pie
Maple Roasted Orange Veggies
Maine Pizza
Maine Marinated Veggies for Salad Bars
Maine Fruit Crumble
Aroostook Wheat Berry Fruit Salad
Autumn Harvest Corn Pudding
Barbeque Burgers
Carrot Ginger Soup
Carrot Raisin Slaw
Chicken Pot Pie With Maine Mashed Potatoes
Fresh Tomato Salsa
Italian Inspired Pasta w/ ME White Beans & Veggies
Maine Apple Gingerbread
Maple Roasted Root Vegetables
Pumpkin Snack Cakes
Wild Blueberry Cobbler
CHICKEN POT PIE WITH MAINE MASHED POTATOES
I love anything smothered with Maine mashed potatoes.  Vary the vegetables in this savory pie, and in the winter, use frozen peas, corn and carrots.  Be sure to save the carcasses from roast chicken and prepare your own stock.


1/3 cup butter
2/3 cup all purpose flour
2 quarts stock, hot
1 teaspoon dried thyme
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh marjoram  (seasonings may vary)
Sea salt and fresh pepper
3 pounds cooked chicken, diced
1 pound zucchini and/ or summer squash, diced
1/2 pound celery, chopped
1/2 pound onion, chopped
1/2 pound carrots, sliced and cooked until al dente
5 pounds potatoes, cooked and made into mashed potatoes


In a large pot, melt the butter and whisk in the flour.  Add the stock slowly, simmering and whisking to form a smooth sauce.  Stir in the thyme and season to taste with sea salt and fresh pepper.

Scrub the potatoes.  Cook in boiling water on top of the stove until tender.  Drain, reserving the water.  Add milk, butter, salt and pepper and some of the cooking liquid.  Mash.

Cut up the vegetables.  Steam or cook them briefly.  In a large bowl, mix together the vegetables, chicken and gravy.  Spoon into a hotel pan.  Smooth the mashed potato over the top.  Cook in a 350 degree oven until hot and the top is golden brown.  Makes 25 servings.

Nutritional analysis per serving: 267 calories, 16 grams protein, 21 grams carbohydrates, 13 grams fat (0 grams trans fat), 535 mg. sodium, 2.3 grams fiber.


Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at:
www.cherylwixsonskitchen.org
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