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Chicken Pot Pie

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  • mississippi_biscuit
    I will be cooking this at our B.O.W. in ALABAMA. Chicken Pot Pie 12 inch Deep Dutch Oven 1 bag, 16 ounces frozen
    Message 1 of 3003 , Sep 15, 2000
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      I will be cooking this at our B.O.W. in
      ALABAMA.<br><br><br> Chicken Pot Pie<br><br><br>12 inch Deep Dutch
      Oven<br><br><br><br>1 bag, 16 ounces frozen fresh crinkled carrots<br>1
      bag, 16 ounces frozen fresh green peas<br>1 bag, 16
      ounces frozen fresh golden sweet corn<br>2 cans, 10
      ounces chunk chicken, white and dark meat<br>2 cans,
      14.5 ounces chicken broth<br>1 � cups milk<br>2 cups
      all purpose flour<br>1 cup butter, (2 sticks)<br>1
      cup celery, chopped<br>1 cup onion, chopped<br>1
      teaspoon salt<br>1 teaspoon course ground pepper<br>2- 9
      inch pie crusts, Pillsbury folded crust<br>pam cooking
      spray<br><br><br> Take pie crust out and let thaw out in wraper. Rinse
      peas, corn and carrots in cold water to separate; drain
      well. In a separate pot or pan, melt two sticks of
      butter. Add celery and onions. Saute for a few minutes.
      Add salt , pepper, flour , chicken broth and milk to
      mixture. Bring to a boil. Add carrots, corn, peas and
      chicken. Do not drain chicken. Bring mixture to a boil and
      cook for about five minutes. Be sure to keep stirring
      mixture. If it gets too dry, add some more water or milk
      .<br><br> Spray bottom of oven with pam cooking spray. Unfold one
      pie crust and place in bottom of oven. Pour mixture
      in on top of pie crust. Add second pie crust on top.
      Cover with top and cook at 350 degrees for about one
      hour.<br><br> Place 16 coals on top and 8 coals on
      bottom.<br><br> About 15 to 20 servings.
    • mississippi_biscuit
      Message 3003 of 3003 , Feb 7 3:30 PM
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        --- In dutchovencooking@yahoogroups.com, mississippi_biscuit wrote:
        > CHICKEN DINNER<br><br><br>8 chicken thighs (or
        > your favorite parts)<br>1 stick of margarine or
        > butter<br>2 medium onions (sliced)<br>5 large potatoes
        > (peeled and sliced) or use Red Potatoes (sliced)<br>1
        > small bag Baby Carrots<br>All-Purpose flour<br>2 cups
        > water<br>Salt<br>Pepper<br>1 large freezer bag<br><br><br><br>12 inch Dutch
        > Oven<br><br><br> Salt and pepper chicken to taste. Flour pieces in
        > freezer bag. Place 20 to 30 coals on bottom of oven or
        > use a camp stove. Melt margarine or butter in bottom
        > of oven. Add floured chicken and brown on both
        > sides.<br><br> Add sliced onions first, potatoes second, and then
        > carrots. Add 2 cups of water. Place lid on oven and remove
        > from bottom fire.<br><br> Place 15 coals on top and 9
        > coals on bottom of Dutch oven. This will cook at 325
        > degrees. Cook for one to one and a half hours or until
        > vegetables are tender.<br><br> Salt and pepper to
        > taste.<br><br><br> N<br> I have substituted meat with Pork Chops or
        > Rabbit. You can use your favorite meat. Rabbit was really
        > good.
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