Getting a neglected Lodge brand Dutch Oven back into working order and making some chicken pot pie in it. Ok, here's the recipe; Ingredients;
- 1 Tablespoon, olive oil
- 1 clove garlic, minced
- 1/2 onion, chopped
- 3/4 cup, milk
- 1/4 cup, flour
- 2 cans, cream of chicken soup
- 1 potato, chopped
- 16 oz, frozen vegetables (corn and carrots variety)
- 2 cups, rotisserie chicken, shredded
- 1 sheet of frozen puff pastry dough
Directions;
1. Preheat oven to 350 degrees. Heat a dutch oven to medium, add olive oil.
2. Remove puff pastry from freezer, allow to thaw to room temperature. (this makes it easier to handle)
3. Add onions and garlic to the pot, stirring frequently, for about 5 minutes, or until softened.
4. Whisk together milk and flour, and add to pot.
5. Add all other ingredients, except chicken and pastry dough.
6. Simmer until potatoes are cooked through.
7. Add chicken to pot, stir to combine.
8. Unfold puff pastry and using the dutch oven lid as a guide, trim the corners of the rectangular dough to fit the inside of the dutch oven.
9. Place puff pastry on top of soup mixture in dutch oven and bake pot pie for 30 minutes or until top is golden brown and soup bubbles up around the edges.
10. Rest for 5 minutes and serve.
Or just do what we did and get a rotisserie chicken from Walmart and shred the meat, use all canned veggies, then all you have to do is add the puff pastry to the top and cook it long enough for that to be done, the rest is ready to go once it's heated through.
0 Comments