Connecticut - The Constitution State, State flower: Mountain Laurel

1. Yale Beets
2. Yellow Squash Soup
3. New England Chicken and Clam Pie
4. Buttermilk Biscuits
5. Leeks and New Potatoes
6. Apple Pandowdy

New England Chicken and Clam Pie - Serves 4

2 Tbsp butter
1 bunch scallions, minced, include tops
2 Tbsp flour
1 Cup chicken stock
1 can (6-½ oz) clams with juice
Salt
½ tsp savory
1-½ Cups cooked chicken, diced
¾ Cup cooked carrots, diced
1 recipe Buttermilk Biscuits, unbaked

Preheat oven to 375º.

Melt butter and sauté minced onions for 2 or 3 minutes before stirring in flour, blend in chicken stock and juice drained from clams. Stir in a little salt, depending on saltiness of stock and clam juice. Add a few turns from the pepper grinder; add savory, cooked chicken, carrots and the reserved clams.

Line an 8 inch shallow baking dish with biscuit dough rolled about 1/8" thick. Into this lining pour the chicken/clam mixture; place an upturned cup in the center.

Place remaining rolled out dough across the top, crimping edges and slashing to permit stem to escape. Bake for about 30 minutes.

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