In Defense of Bread Machines and Chicken Pot Pies Without Vegetables

Posted: February 21, 2017 in Uncategorized

For all the people out there who want to feel their dough and who think a chicken pot pie must contain vegetables, I am here to say – a bread machine is a great way to get homemade bread in less time and that I have eaten a chicken pot pie which had zero vegetables in it – and it was very good. I write about this, because this morning, our bread machine was going and I recently read someone’s writings about how they would never, ever use a bread machine, because you have to feel your dough.

Okay. It’s true that the dough might not come out of a bread machine quite as good as if you had made it by hand. But for a busy person, a bread machine allows them to do other necessary things while the bread is happening (up through the rise), and then you just have to take the dough out, shape it, rise it again, and bake. And the bread is fresh and tastes every bit as good (in my opinion, not being a bread expert). To each their own, I suppose.


As for the chicken pot pie, here is an old family recipe. It has bits of pimiento in it, but I don’t count that as a vegetable. This pie is great with a good salad and is a good change of pace from normal pot pies.

1 (2 to 3 lb) chicken
2 c water
1 1/2 tsp salt
1 tsp seasoned salt (opt)
1/4 tsp pepper
4 stalks celery
1 med-lg onion
1/2 c light cream
14 c flour
1/2 c pimiento

Place chicken in saucepan. Add water, seasonings, celery and onion. Bring to a boil, then simmer, covered, until chicken is tender. Remove chicken, strain stock and return to pan. Boil hard to reduce to 2 cups. Remove chicken from bones and skin; cut in medium sized pieces. Blend cream and flour until smooth and stir into stock. Cook until thickened and add chicken and pimiento. Pour into pastry lined 9-10 inch pie plate; put on top crust. Slit top crust to ventilate. Bake at 400ºF for 30 minutes. This recipe may be frozen.

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