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A Culinary Detour in Maine: The Chick a dee and Its Lobster Pie
Chick-a-dee is a family style restaurant located in Lewiston, Maine. Its physical presence is that of a classic, unpretentious roadside establishment. The interior is a simple, comfortable dining room with booths and tables, fostering a casual, family-friendly atmosphere. The restaurant’s identity is clearly rooted in tradition rather than modern trends.
The menu is a collection of Maine comfort food classics. To understand the kitchen’s approach, I ordered the Studded Lobster Pie. This dish serves as a strong indicator of the restaurant’s commitment to regional culinary traditions.
The execution was straightforward and generous. The dish was a casserole of large, intact pieces of lobster meat in a rich, creamy sauce, topped with a buttery cracker crumb crust. The focus was entirely on the quality and quantity of the lobster. The sauce was a classic Newburg or cream-based preparation, designed to complement, not overpower, the sweet flavor of the lobster. The cracker topping provided a necessary textural contrast. It was a rustic, traditional dish, not a modern culinary interpretation.
This commitment to tradition is a direct reflection of the restaurant’s history. I learned that Chick a dee has been in operation since the 1960s. It is a family-owned and operated establishment that has been passed down through generations.
The restaurant’s origin and philosophy are not based on a new concept, but on the preservation of an old one. The mission has remained consistent for decades: to serve simple, high-quality, and comforting Maine food to the local community. The restaurant functions as a local institution, a keeper of culinary tradition.
The Studded Lobster Pie is a perfect embodiment of this philosophy. It is a classic Maine dish, prepared in a traditional way. Its excellence comes not from innovation, but from the consistent and faithful execution of a time-honored recipe.
Chick a dee is a successful and enduring example of a traditional, family-owned Maine restaurant. Its longevity and local popularity are a direct result of its unwavering commitment to serving classic regional dishes with care and consistency.
From Maine to My Kitchen Recreating a Lobster Pie
Bringing the luxurious comfort of Chick a dee’s lobster pie into your own kitchen is a wonderful way to capture the spirit of New England at home. Fresh Maine lobster might be a rare find in Binangonan, but the heart of the dish can still shine through with thoughtful substitutions and quality ingredients.
The centerpiece is the lobster itself. If fresh lobster is not available, high-quality frozen meat will do, or you can use fresh alimasag for a local touch. Large hipon also works beautifully, offering that sweet seafood flavor essential to the dish. The key is to use plenty of seafood so that every slice of the pie feels generous and indulgent.
Next comes the creamy filling. Begin with a roux of butter and flour, then slowly whisk in milk or cream until smooth and thick. Season it with salt, white pepper, and a splash of suka or lemon juice for a little brightness that cuts through the richness.
For the crust, either store-bought puff pastry or homemade pie dough will work. Once your filling and seafood are ready, combine them and pour into a pie pan. Cover with a lattice or full crust and bake until golden brown with bubbling edges.
The result is both comforting and elegant, a dish that highlights the beauty of a single technique paired with honest ingredients. As the pie bakes, its aroma fills the kitchen, promising warmth and satisfaction at the table.
This is more than just a recipe it is a celebration of classic flavors, patient preparation, and the joy of making something simple yet extraordinary. Inspired by Chickadee, it reminds us that timeless dishes can be recreated anywhere with a little care and creativity.
Chef’s Notes: Seafood Pot Pie
• Toast breadcrumbs before mixing – A quick 5-minute toast in the oven gives your topping extra crunch and prevents sogginess once baked.
• Use a roux for silky sauce – Whisking flour into melted butter forms a smooth base. Cook it just long enough to remove raw flavor without browning.
• Stream broth slowly while whisking – This prevents lumps and ensures a velvety texture. Strain clam broth beforehand for a cleaner finish.
• Fold lobster in gently – Add lobster just before baking to preserve its tenderness. Overcooking can make it rubbery.
• Balance richness with acidity – Sherry adds depth and brightness. If substituting, use dry white wine or a splash of vinegar diluted with water.
• Rest after baking – A 5-minute pause allows the sauce to thicken and settle, making for cleaner scoops and better flavor distribution.
• Add smoked paprika or cayenne for warmth – Just ½ to 1 teaspoon adds subtle heat and complexity without overpowering the seafood.
• Pair with fresh sides – Lemon-dressed arugula, sautéed green beans, or a crisp fennel salad cut through the richness and round out the meal.
• Use crab or shrimp for budget-friendly swaps – These alternatives still deliver briny sweetness and work well with the creamy base.
• Freeze topping separately for meal prep – Store breadcrumb mixture in a zip-top bag and assemble fresh for best texture.
Seafood Pot Pie
Get ready to dive fork-first into a buttery, briny seafood pot pie that’s comfort-food heaven! This easy-to-follow recipe layers succulent lobster chunks in a rich sherry-infused sauce, crowns it with golden Parmesan–herb crumbs, then bakes to bubbly perfection. Whether you’re hosting a dinner party or craving a cozy night in, this crusty-topped delight delivers restaurant-quality flavor at home.
4
servings25
minutes35
minutes700
kcal5
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hour5
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Ingredients
- Seafood Filling
3 pounds lobster meat meat from two 1½-pound lobsters, shell removed and cut into generous bite-size pieces
- Sauce Base
8 tablespoons cultured unsalted butter
1/3 cup all-purpose flour
2 cups fresh clam broth
1/3 cup dry sherry or white wine as a substitute
2/3 cup heavy cream or coconut cream for a dairy-free twist
Sea salt and freshly cracked black pepper
- Topping
4 cups coarse panko breadcrumbs use gluten-free crumbs if needed
2/3 cup finely grated Parmesan cheese nutritional yeast for vegan
3 tablespoons minced flat-leaf parsley
8 tablespoons melted unsalted butter or olive oil for a lighter crust
- Alternative Ingredients
Lobster meat: substitute with cooked crab or large shrimp for a more budget-friendly seafood pie
Clam broth: use vegetable or chicken stock if shellfish allergy is a concern
Dry sherry: replace with dry white wine or apple cider vinegar diluted with water
Heavy cream: swap for full-fat coconut milk to keep it dairy-free
All-purpose flour: use a 1:1 gluten-free flour blend for celiac-safe version
Panko breadcrumbs: replace with crushed tortilla chips or gluten-free breadcrumbs
Parmesan cheese: use Pecorino Romano or vegan Parmesan alternative
Unsalted butter: exchange with ghee or coconut oil for lactose-free variation
Directions
- Sauce Preparation – In a deep nonstick pan over medium heat, melt 4 tablespoons of butter for about 2 minutes until it just starts to foam. Sprinkle in the flour and whisk continuously for 1–2 minutes to cook off any raw flour taste. This forms the roux, which is the foundation for a silky sauce.
- Sauce Building – Slowly stream in the clam broth while whisking vigorously; continue for 3–4 minutes until the liquid thickens and coats the back of your spoon. Optional: strain the broth beforehand for a smoother result. This step teaches you proper whisking technique to avoid lumps.
- Finishing the Sauce – Stir in the sherry and cream, then bring to a gentle boil for 1–2 minutes. Reduce to a simmer and fold in the lobster chunks just until warmed through (about 1 minute). Season with salt and pepper, tasting as you go to balance the briny foundation.
- Assembly – Preheat the oven to 375°F (191°C). Spoon the saucy lobster mixture into a greased casserole dish, leaving excess sauce in the pan to adjust consistency later. Evenly distribute the topping mixture over the lobster, pressing lightly to adhere.
- Baking – Slide the dish into the oven and bake for 20–25 minutes until the top is golden and crispy. Rotate the dish halfway if your oven has hot spots to ensure uniform browning. After baking, let the pot pie rest for 5 minutes—this brief pause helps the sauce thicken and settle.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- casserole dish
- Mixing Bowls
- measuring cups and spoons
Notes
- For the crispiest topping, toast your breadcrumbs in the oven for 5 minutes before mixing with butter and cheese.
- Pair this rich pot pie with a bright lemon-dressed arugula salad or sautéed garlic green beans to cut through the richness.
- Elevate the flavor by stirring a teaspoon of smoked paprika or a pinch of cayenne into the sauce for subtle warmth.
Nutrition Facts
- Serving Size: 350g
- Calories: 700kcal
- Fat: 50g
- Saturated Fat: 30g
- Trans Fat: 0.5g
- Polyunsaturated Fat: 6g
- Monounsaturated Fat: 12g
- Cholesterol: 260mg
- Sodium: 900mg
- Potassium: 200mg
- Carbohydrates: 30g
- Fiber: 2g
- Sugar: 3g
- Protein: 25g
- Vitamin A: 1500IU
- Vitamin C: 3mg
- Calcium: 150mg
- Iron: 1.8mg
FAQs: Seafood Pot Pie
Can I substitute lobster with other seafood?
Yes, you can easily swap lobster for crab, shrimp, or even scallops. Restaurants like Chick a dee often feature flexible seafood choices depending on what’s freshest. Just as Chick a dee shows, the flavor stays rich and comforting no matter the variation.
What type of broth works best for the sauce?
Clam broth adds a briny depth, but chicken or vegetable stock also works well. At Chick a dee, chefs focus on layering flavor, often using broths to highlight the seafood. Much like Chick a dee, the key is balancing richness with freshness.
Can I prepare the pot pie ahead of time?
Yes, you can assemble it a few hours early, then bake just before serving. Chick a dee chefs often stress the importance of finishing dishes right before serving for peak flavor. In the same way Chick a dee does, this ensures the crust stays crisp.
Is there a dairy-free option for this recipe?
Absolutely—swap heavy cream with coconut cream and use vegan butter and cheese alternatives. Chick a dee often adapts recipes for different diets while keeping flavors intact. Much like Chick a dee, these substitutions keep the dish indulgent but lighter.
How do I prevent the sauce from becoming too thick?
The trick is whisking steadily and adding the liquid gradually so the roux blends smoothly. Chick a dee emphasizes technique in sauce-making to achieve that velvety texture. Just like Chick a dee, steady whisking prevents lumps and heaviness.
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