1 c Chopped onion
1 c Chopped celery
1 c Chopped potatoes
1 c Chopped carrots
1 c Chopped; seeded ripe peppers
1/2 c Butter or marg.
1/2 c Flour
1 c Half & Half
2 1/2 c Chicken broth
1 ts Black pepper
1 ts Garlic granules or minced
1 ts Salt or to taste
1/2 ts Chile powder
1 cn LeSuer peas
4 c Cooked chopped chicken meat
Uncooked pie crust as needed
-to cover pie in the pot; (I
-used the packaged crust
-from the store)
* (my batch had a mixture of home-grown chiles including Bishop’s
Crown, Hawaiian and wild Baccatums, my family’s had red bell)
I wanted to share a recipe for those of you who like to camp (and you
who don’t). This is for Chicken Pot Pie, and I cooked it at 9,700′
elevation on a wood coal fire in a Dutch oven with no problems.
Pre-boil chicken and save broth, or use canned chicken and broth. Add
potato to chicken pot 30 minutes from finish and save, as potatoes
should be cooked and saturated with water before adding.
Saute pepper, chile powder, garlic, onion, celery, carrots, and
chiles in dutch oven until onions start to clear. Use caution with
the fumes if your chiles are really hot. Add butter if needed.
Add flour to saute and cook 2 minutes stirring constantly. This will
make a pastey looking mess.
Combine broth and Half & Half and gradually stir in.
Cook, stirring constantly, until mix becomes thick and bubbly. Add
chicken, peas, and potatoes, bring back to a boil stirring regularly.
Cover with pie crust, cut slits in crust. Bake at 400 degrees for
about 40 minutes if you’re cooking indoors in an oven. At high
altitude, saute a little longer to quicken cooking.
I used a 12″ Dutch oven with flange top lid covered with good coals
on top and sitting 8″ above a medium bed of coals in the fire pit. If
your dutch oven does not have a flange lid, make a raised lip out of
aluminum foil around the outside and load the lid with coals. Check
the crust several times to regulate top baking heat. Try to get a
slow boil from the bottom heat.
This recipe is highly recommended.