Thursday, November 5, 2009
Homemade Chicken Pot Pie in an Black Iron Frying Pan
Yes it is another recipe to share with everyone!
I love cooking although I don't cook with a science in hand, instead I like to throw things into the pot and see how it comes out; in other words I love cooking by taste only, and I sharing with the idea you can can make this your own in in what ever way you wish.
Well we are getting the first really bad storm of the reason, winds will be blowing a 60 miles an hour and just sitting here writing this; I can tell you its blowing now.
My son picked potatoes with his girlfriend and he brought me a 100 potatoes and I am putting them to good use, and this is what the recipe is about those potatoes.
What you will need:
2-3 large potatoes all cut and cubed
I like to use caned meat and either beef or turkey will work or you can cute boneless chicken and cook a little before hand and then add it to the rest of this recipe.
small whole carrots/baby carrots don't cut them about 2 cups or 1 1/2
broccoli just about 1 1/2 cup and just break up the broccoli
can of mushrooms
one packet of chicken gravy
1 can of mushroom soup
1 red onion chopped cup
corn bread mix
Okay add your canned meat at least 2 cans in large skillet, don't drain the meat just dump the juice into the well greased frying pan. Add the mushroom soup, gravy mix, carrots, onion, broccoli and potatoes that are cubed, now mix really well in the frying pan and if it looks as though its all clumping together and too thick add about a 1/4 cup of water and mix again. Smooth it all out through out the frying pan.
Now follow the instructions for making the corn bread and pour the uncooked corn bread dough over the top. This is going to be a heavy frying pan so put a cookie sheet under before adding everything I should have stated that sooner, place the cooking sheet with the frying pan on top into the oven and bake for 30-40 min. or until it starts turning golden brown on top and tooth pick comes out clean, this is huge meal for a large family of about 5-6; we always have left overs, serve with a nice salad and hot apple cider.