Yesterday for supper we had chicken breasts and roasted potatoes for supper. We saved out two of the cooked chicken breasts for tonight's fare.
Here's the recipe
two 16oz bags frozen "soup vegetables" THAWED
2 cans cream of chicken soup
2 diced to your preferred size cooked chicken breasts
Mix vegetables and soup together, season with paprika and pepper. We like a little more here for that extra "bite"
Put the veggies in a 9 by13 baking dish.
Combine in mixing bowl:
2 cups jiffy baking mix
2 eggs
1 cup milk
Pour mixture over veggie, meat and soup mix. Let stand 20 minutes while you preheat oven to 375°
Bake until top is golden brown, probably 35-40 minutes
EAT!
Variation of the recipe once you get a deer, which we havn't done. Replace chicken with cooked venison burger and replace cream of chicken soup with cream of mushroom. :)
(https://forestryforum.com/gallery/albums/userpics/10001/easy_pot_pie_1.jpg)
(https://forestryforum.com/gallery/albums/userpics/10001/easy_pot_pie_2.jpg)
Looks good.
But I find the hot dogs and assorted cookies get me by fine. :D
That is gonna make me head straight for the refrigerator ;D.
I managed to get a nasty head cold. My wife made turkey soup for me tonight. Very nice, but I could have used some of that chicken pie! Some say that a picture is worth a thousand words. In this case, a picture causes a thousand taste buds to scream out for chicken pie :).
My Mama makes the best chicken pie in the world. Recently, Linda tried her hand at it and it was DanG good, too. I'm in Fat City!! 8) 8) 8)
Errr, I thought you was supposed to eat deer at the deer camp. ???
Oh DanG....you gonna get in trouble talkin like dat... ;D ;D
What's he gonna do, turn me upside down? ;D :D :D
He might put you under water.................
'Long as he don't throw me in the briar patch! :o ::)
(https://forestryforum.com/gallery/albums/userpics/10001/dang-poobah.gif)
(https://forestryforum.com/gallery/albums/userpics/10001/anidang.gif)
Why no partridge? It's a hunting camp ain't it? ::)
:D :D :D :D :D
Now y'all can see why I don't shave! A face like that deserves a good beard! :o
Quote from: SwampDonkey on November 21, 2008, 08:41:40 AM
Why no partridge? It's a hunting camp ain't it? ::)
We don't have partridge, we have Grouse. :) 3 kinds. Spruce, sharptail and Ruffed. Problem is the first two are protected. You better know your grouse. :) On my property I have mostly spruce grouse with a few ruffed. I'd rather watch them then eat them. :)
I remarked in the first post about not having venison yet. We dont have a large deer population and what we have is constantly tormented by canine predators and harsh winters. We got our first significant snow two nights ago. 8 inches.
looks and sounds good-am going to try this,thanks bert
Ruffed grouse is partridge up here, now down south they may call quail partridge as I understand. You can't get out of it that easy. ;D
But if you like to look and not eat, that's ok too I guess. :D
I only see spruce grouse in the softwood forest, never seen one in our local forest ever. But in 2004 when I was marking trails 25 meters apart on 150 acres of pure softwood there was spruce grouse as thick as chickadees.
Quote from: SwampDonkey on November 21, 2008, 11:21:35 AM
But if you like to look and not eat, that's ok too I guess. :D
Its interesting how your perspectives change when the land is your own. I'm finding myself passing up opportunities to take game on my property when I would have shot without a thought in the past. I've had a better time hunting and not killing on my own land then I ever did hunting and killing in the past.
Tonight is chicken pie again but instead of chicken, I'm using left over pork from the 2008 pig roast a nd mushroom soup. Nobody in here but me so this batch will last me until monday. :)
Mushroom soup makes for easy cooking and good eating. Gonna put a beef roast in the crockpot with some for supper tonite. We have a very special guest who should be arriving any minute. This is gonna be a fun weekend! Perhaps I'll share a little of it with y'all later. ;D
I used to aggressively hunt pheasant and turkey but since we bought the farm so to speak it's changed for us also. Now when I see a rooster pheasant or a big tom turkey I can't bring myself to shoot them. Think to myself man all the work I did to get them on the farm and now blamm....unh uhhh. :D
They always said that ruffed grouse was a species that wasn't largely impacted by hunting pressure. Maybe so, maybe not. I never see those 10-12 bird flocks any more. So, unless the climate or natural predators have a bigger impact now than they did 25 years ago, I'm not so sure about such statements from DNR. It's not that birds are rare or anything, I could find a bird any day I want. You just have to be in the woods and not "Hollywood Hunting" from the pickup window. :D
I do know that my resident "chicken hawk" took one this fall along the road.
Quote from: Jeff on November 21, 2008, 01:04:11 PM
Tonight is chicken pie again but instead of chicken, I'm using left over pork from the 2008 pig roast a nd mushroom soup. Nobody in here but me so this batch will last me until monday. :)
Ooh My. I'm pretty sure I found the best use yet for left over pig roast pork. :) :)
(https://forestryforum.com/gallery/albums/userpics/10001/pork_pot_pie_3.jpg)
(https://forestryforum.com/gallery/albums/userpics/10001/pork_pot_pie_2.jpg)
(https://forestryforum.com/gallery/albums/userpics/10001/pork_pot_pie_1.jpg)
Well, might as well eat good when in the camp anyway, or any day for that matter. ;D
Piggy Pot Pie! Yumm! food6
My grandfather Merrill was an avid deer hunter for most of his life. In later years, he couldn't do much but look out the window. He put out a salt block for the deer, and in the end, I think he really rather watch the deer than hunt them.
With all these pictures of food it is only a matter of time til Tammy drags Jeff back home and shackles to the kitchen stove. The next pics will be Tammy running the bio-dryer and Jeff with an apron on. :D :D
With him making dishes like that I don't blame her one bit!
Jeff looks better in an apron than I do... :D
Jeff and I have an arrangement. He does the cooking and I clean up after him. Jeff can come up with some really good things from hardly nothing. And I really don't mind cleaning as long as I get to eat and not cook. 8) 8)
Wildflower has learned the unwritten rule about cooking. Don't complain and you won't have to do the cooking. ;D :D :D :D :D
Tammy that's the same arrangement Patty and I have. I will admit though Jeff's got me beat in the making dishes off the cuff.
Day Two, its even better.
I got enough for two more meals for me, or if someone wants to show up up here in da up, enough for supper for two on day three. :)
Thanks Jeff,
I guess I'm going to be the one who tests out what happens if the "let stand for 20 minutes" part of the excellent directions was, somehow, missed. smiley_thumbsup
At the end of 40 minutes the top of my Easy-CPP looked solid, but it still looked like the color of the mix - so I put on the High-temp broiler for probably less than a minute, watching it the whole time, and it came out pretty well.
Just like Jeff suggested, I went with good amounts of seasonings (using black pepper, Paprika and a "Peppercorn Medley" grinder). I threw in a small can of chicken that I had to use up soon as well.
There is some taste that I feel like I'm missing though - like butter, perhaps? Something to make it a little more rich. Still, as it is it would be a perfect and hardy meal at a deer camp for sure. The more I eat of it, the more I like it. Again, thanks Jeff.
DanG it Jeff, if I had not just finished two dishes of her home made chili, I would be right over. That looks mighty good.
I just noticed something - Jeff calls for "cooked chicken breasts" - but I failed to read that part.
I've been buying uncooked breasts, chopping them up and putting 'em in, then cooking for the 40 minutes. The chicken seems to be cooked when it comes out (or... at least I haven't got sick yet).
This last time I did allow the whole thing to sit for minutes after applying the Jiffy mix on top, and the difference was that the top came out of the oven browned this time (whereas the first time I had to put the broiler on to get the top to brown)... so maybe there is a reason to let the baking mix sit a while before putting it in the oven? The instructions on the box don't seem to indicate one way or the other about having to let the mix sit before cooking, but I do know that bread dough needs time to rise... but rising vs. browning doesn't seem to be the same thing. ???
Still darned good though.
Yea, you should used cooked chicken. Yours may be cooking, but you dont want to take a chance of eating under cooked chicken. Having it cooked speeds up the meal a lot. The jiffy mix will actually rise just a little bit if you let it set, and seems to brown a bit better.
If you use another can of soup, it will be much richer. Sometimes I do.
Here's an easy chicken pot pie recipe that I found on the internet a couple of years ago. I fix it a lot and it's easy. I use those rollup pastries that come in a box for the crust. I use a double crust. One on the bottom and one on the top. I modified it a bit and make a great beef pot pie too.
--------------------------------------------------------------------------------------
Chicken Pot Pie
Recipe Created By : Mary Kolling & Robbie
Serves : 8
Prep. Time : 1:00
1 lb. boned, skinned chicken OR turkey breast meat - cubed
2 med. carrots - sliced thin
1 rib celery - sliced thin
1 cup frozen peas
1/3 cup butter OR margarine
1 med. onion - chopped
1/3 cup all-purpose flour
2/3 cup milk - low-fat okay
2 tsp. chicken soup base OR 2 chicken bouillon cubes
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. celery seed
(2) 9" un-baked pie crusts
1 Tbls. butter OR margarine
-Place chicken/turkey, carrots, and celery in a 2-quart saucepan. Pour just enough water over to cover all. Bring to a boil over medium-high heat, reduce heat to medium, and simmer until meat is cooked through. Add peas to pot and simmer for 1 minute.
-Drain water from pan, reserving 2 cups of the water; set aside meat and vegetables.
-In a 2-quart saucepan over medium heat, cook onions in 1/3 cup butter until soft; stir in flour; slowly whisk in reserved water and milk; stir in soup base/bouillon, salt, pepper, and celery seed. Simmer sauce until thick; remove from heat; set aside.
-Center one pie crust in a lightly greased 9" pie plate; spread cooked chicken and vegetables evenly into crust; pour prepared sauce into crust.
-Center second pie crust over pie; fold over edges and pinch with a fork to seal; and prick holes in top of crust.
-Bake in a 425 degree oven for 20 minutes. Cover edges of pie with aluminum foil and bake an additional 10-15 minutes, or until crust is golden brown.
-Rub 1 Tbls. butter over top of hot crust. Cool for 10 minutes before cutting.
Comments: -I do not use celery seeds in my pie 'cause I don't like them. -I substituted beef for the chicken, beef bouillon for the chicken bouillon and added a cup of a chopped potato and got a good beef pot pie.
Tammy and I sorted through the freezer today so we knew what we had, and I came across the very last bag of pork left over from this years Forestry Forum Pigroast. I thought it was all gone. Well, it is now. Its in the oven using the first recipe in the thread. :)
Dave Hanny, I used 3 cans of mushroom soup in this one. :)
I was going to try all mushroom soup, or half mushroom and half cream of chicken in the next chicken pot pie. Just had to use up the Cream of Chicken cans I had first.
Thanks for the words of caution, but I've got to tell ya, 40 minutes at 350 degrees sounds sort of long enough to cook chopped-up uncooked chicken... but I had better check some cooking resources. I do know that the texture of the chopped up bits sure seems like all of the chicken gets cooked in that 40 minutes, but better safe than sorry I guess. ;D
I screwed up my own recipe tonight. It was ok, but the top was thin and not as good. I had a brain fart and only put one cup jiffy instead of two to the one cup of milk. I thought it looked funny, but didnt think bout it hard enough.