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The Noank Historical Society will hold its annual meeting tonight, Wednesday, June 19, at 6:30 p.m. at the Latham-Chester Store building at the foot of Main Street, Noank. The evening will begin with a potluck dinner; attendees can expect a menu of chicken pot pie, salads and desserts.
Other business includes the election of officers and a speaker, Dr. Kristen Przyborski. Przyborski is a member of the Environmental Sciences Department at the University of New Haven, and will present a discussion on coastal erosion starting at 7:30 p.m.
Can't make the meeting? Make your own chicken pot pie courtesy of historical society member Barbara Reed Collins.
2- to 3-pound chicken, either fresh or pre-cooked
2 tablespoons flour
4 cups chicken broth
1 teaspoon salt
½ teaspoon black pepper
½ cup milk
1/ 4 cup chopped carrots
1 cup frozen green peas
½ cup chopped celery
¼ cup chopped onion
¼ teaspoon powdered sage
If using fresh chicken, cook chicken in water until tender. Remove skin and remove desired meat from bones.
Cut selected chicken into bite-size pieces. Stir flour into 1 cup of chicken broth. Mix thoroughly and blend into 3 cups chicken broth. Season with salt and black pepper.
Add milk. Stir until thickened. Then add carrots, peas, celery, onion and sage.
Although many recipes direct that vegetables be pre-cooked, a fresher taste is obtained when celery and carrots are sliced into small pieces and put into the sauce before baking. Frozen items, with other possible choices, also may be used.
Pre-heat oven to 350 degrees.
Pour mixture into one or two 8- to 10-inch pie pans or a large baking dish and cover with your own prepared, unbaked crust or purchased crust. Crimp edges. (A bottom layer of crust may be added.)
Bake until crust is brown and a bit bubbly, usually 30 to 40 minutes. Garnish with sprigs of rosemary immediately before serving.