Countrychickenhotpot Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In a large skillet over medium-high heat, melt the butter. Add the carrots, onion and a pinch of salt and cook, stirring, until soft, about 10 minutes. Stir in the flour until combined and then cook for 1 minute. Add half the milk and cook, whisking continuously, until thickened, about 5 minutes; repeat with the remaining milk. Stir in the chicken soup mix and then add the chicken, peas, thyme and a few turns of pepper. Simmer, stirring often, until the chicken is cooked through and no longer pink, 10 to 15 minutes. Taste the mixture and adjust the seasonings if desired.
• Transfer the mixture to an 8-by-11-inch baking dish (or other 3-quart ovensafe dish) and then cover with the tater tots. Make them snuggly and neat. Bake until the tots are golden brown; begin checking for doneness at 30 minutes. Let cool slightly and serve with ketchup, if desired.

Steps:

• Arrange a layer of Potato slices in the base of a wide casserole and season with Salt and Pepper and add Thyme, Rosemary and Bay Leaves.
• Top with Chicken Quarters and sprinkle with Bacon, Onion and Carrots.
• Arrange the remaining Potato Slices on top, overlapping slightly (Spiral).
• Pour over the Stout or Beer and brush the Potatoes with Melted Butter; then cover with lid.
• Bake in preheated oven at 300 Degrees for about 2 hours, uncovering for the last 30 minutes to allow Potatoes to brown.
• Serve Hot.