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Deer Camp Chicken Pot Pie Recipe

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This recipe for Deer Camp Chicken Pot Pie, by , is from The Martinson Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
John Martinson
Added: Sunday, February 13, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 roasting chicken
1 ring farmer style sausage
onions 2
celery stalks
baby carrots
corn,peas,beans,any mix of veggies to taste
1 can of cream of celery
1 can of cream of mushroom
1 lg.can or box chicken stock
1 bag of dry stuffing croutons, seasoned

Directions:
Directions:
Roast chicken until tender,debone,cut into pieces,save stock for later. Roast about 4 cups of your veggie mix that you chose in 350 oven with small amount of olive oil until they start to caramelize. about 30 minutes. Combine onion, celery, and carrots in a large fry pan and sweat til still crunchy but tender, add canned soup mix and saved stock blend and season, to taste. Add in chicken,.sausage, roasted veggies to pan or maybe by now a larger kettle of soup mix stock
combination. blend together and put in large casserole dish or two. Mix up dressing croutons with the container of chicken stock and cover the top of the aforementioned mixture. Bake in a moderate oven until bubbly and browning have been acquired!!

Number Of Servings:
Number Of Servings:
A BUNCH
Preparation Time:
Preparation Time:
2 Hrs
Personal Notes:
Personal Notes:
This is a staple dish in our deer camp and is usually for the first night's dinner. The dish get better as usual as left over's and that is WHY it is made in a large quantity. Think of eating a thermos of this concoction as you sit in your deer stand on a cold November afternoon!!!!!

 

 

 

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