Chicken: Dutch Oven Chicken Pot Pie
Source of Recipe
unknown
List of Ingredients
3 large cans of chicken meat
16 oz. bag of frozen vegetables
2-3 medium potatoes, chop into small cubes
1/4 cup of flour (approx.)
Chicken bouillion granules
Tube of refrigerator crescent rolls or biscuits
Salt and pepper
Vegetable oil
If desired:
Chopped mushrooms, onions, other veggies
Recipe
Warm Dutch oven. Add chicken with juice to oven with a tablespoon of oil and several cups of water to cover. Add about 1 tablespoon of bouillion and
bring to boil. With wisk or fork, whip a couple tablespoons of flour into a
cup of water to make a smooth think mixture. Briskly stir flour mixture into
chicken broth to create a gravy, taking care not to break up chicken pieces.
Bring back to boil, stirring gently until gravy starts to thicken slightly.
Stir in frozen vegetables, potato cubes, other veggies and enough water that
when mixed, gravy just touches top of ingredients. Sprinkle salt, pepper.
Create a top crust with crescent roll dough (flat not rolled) or biscuit
halves layered on top of ingredients. Put lid on Dutch oven, place oven on
bed of 8-10 charcoals and put 12-15 more coals on lid. Bake about 20
minutes, then check crust. When crust is brown and flaky on top, lower top
heat by removing most coals. Maintain bottom heat to keep pie bubbling,
about 45 minutes total baking time until potatoes are tender.
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