Month: November 2022

Cast Away Rotisserie Chicken Pot Pie
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Cast Away Rotisserie Chicken Pot Pie

This is one recipe that doesn’t take a lot of prep time, not a lot of ingredients, and is an excellent choice for fish camp or deer camp. I make it from time to time and usually we have enough leftovers to last another day or two.

Ingredients:

  • 1 rotisserie chicken picked off the bone
  • 1 can of cream of chicken soup
  • 1/2 cup heavy cream
  • 1/2 cup chopped sweet onion
  • 1 16-ounce bag of mixed vegetables
  • 2-3 cubed softened potatoes
  • 1 Deep dish pie crust
  • 1 pie crust topping
  • salt and pepper to taste

I usually pick up a rotisserie chicken from the grocery store and pick the meat off the bone.

I make sure your vegetables are thawed before mixing and mix all the ingredients above in a large mixing bowl.

My grandmother Nadine would probably be a little embarrassed for me, but I don’t make my own pie crust anymore. It’s much easier to let Marie and Pillsbury take over the crust making duties. There are two crusts in the pie crust and topping packs so I can make 2 pies or save one crust and topping for later.

After spreading the mixture evenly in a deep-dish pie shell, I should have a pretty thick pie. Then I cut the topping for a lattice top and weave the lattice top, I brush egg wash on the lattice top just before baking, mainly just for looks.

I bake mine at 350 degrees for about 60-70 minutes and I let it cool on the oven top for 10-15 minutes or so before serving.

Enjoy!!

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Cast Away Hashbrown Casserole

A few years back I discovered a delicious hashbrown casserole at our local Cracker Barrel restaurant and I just had to start making it myself. This is my version of the recipe and I hope you enjoy it. We’ve prepared it for breakfast as well as a side dish for dinner and holiday meals. Keep in mind that you can vary the amounts to your own liking.

Ingredients:

  • 32-ounce bag of thawed hashbrowns
  • 1 stick of melted butter
  • 1 can of cream of chicken soup
  • 1/2 chopped sweet onion
  • 16 ounces of sour cream
  • 3 cups of cheddar cheese
  • 1 cup of parmesan cheese
  • salt and pepper to taste

Preheat your oven to 375 degrees and add all of the ingredients above in a big mixing bowl. I save one cup of the cheddar cheese for the topping. Once I’ve mixed all of the ingredients above in a big bowl, I spray a little Pam on my 9×13 baking dish and transfer the mixture into the baking dish and bake for 40 minutes before serving.

Enjoy!!!