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Re: [dutchovencooking] Speaking of Chicken Pot Pie

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  • Rob
    I did this tonight in an 8 pot, I cut everything in half, it was great! Rob vwrobb@gmail.com
    Message 1 of 6 , Dec 5, 2012
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      I did this tonight in an 8" pot, I cut everything in half, it was great!

      Rob
      vwrobb@...


      At 12/3/2012 07:36 PM,James P wrote:
      >
      >
      >I thought that I had gotten this recipe from this group, and I may
      >well have, but I couldn't find it. If I did, thanks to whomever
      >posted it. I've made it three times and it's always been superb, and
      >I've only been at this since October. Yes, I'm hooked! I went
      >thought 40# of charcoal my first month. Too much fun!
      >
      >Chicken Pot Pie
      >Adapted to the dutch oven from a Paula Dean recipe.
      >12 inch oven
      >10 coals on bottom
      >16 coals on top
      >Cooking time, one hour
      >4 cups chopped cooked chicken breast
      >2 12 ounce packages frozen mixed vegetables
      >2 10 ounce cans cream of chicken soup
      >2 cups chicken broth
      >2 sticks melted butter
      >3 cups Pioneer or Bisquick biscuit mix
      >2 cups milk
      >Optional:
      >Two cans chopped green chili's
      >One medium onion, chopped
      >In a small pot, melt the two sticks of butter. Oil a 12 inch dutch
      >oven. Layer the
      >chicken in the bottom of the oven. Next layer the onion and chili's
      >if you want to
      >include them. Then layer the mix vegetables on top of the chicken.
      >Salt and pepper
      >this to taste.
      >In a mixing bowl, mix the two cans of soup and the chicken broth.
      >Pour this mixture
      >over the vegetables, covering the vegetables.
      >In another mixing bowl, mix the biscuit mix and milk. Pour it over
      >the ingredients
      >in the oven, making sure to cover all the ingredients. Spread this
      >until it is level in
      >the oven. Then slowly pour the melted butter over the biscuit mix.
      >Cook for one
      >hour.
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