Chicken Potjie Pot

by Marian Brandenburg


  1. Sautee bacon until cooked. Drain off fat.
  2. Add chicken, vegetables, soup mix, seasonings, chutney and water.
  3. Bring to a boil. Reduce heat and simmer about 45 minutes or until chicken and vegetables are tender. Add more water as needed.
  4. Stir in cream and add salt, pepper or more Chef's Choice seasoning as needed.
  5. Note: Apricot jam can be substituted for chutney.
  6. Serve with a slice of buttered cornbread and enjoy!
Total Time:
Prep Time:
Cook Time:
55 min
5 min
50 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.