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Dutch Oven Chicken Pot Pie August 2, 2009

Posted by thetrainerscorner in Uncategorized.
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Hello fellow Scouters,

My wife makes an incredible chicken pot pie. A few years ago, I ChickenPotPie1converted it to a Dutch oven recipe, so I could have it at campouts. So here’s an easy chicken pot pie recipe you can make at your next campout. The beauty of this recipe, besides the great taste, is that much of it can be made at home before the campout.

Ingredients:

  • 4 cups shredded cooked chicken (store-bought rotisserie works well)
  • 3 cups frozen mixed vegetables
  • 2 cans cream of chicken soup
  • 2 “deep dish” pre-made pie crusts (the kind that come in a tin are what I always used. Be warned, though: they can be damaged easy and take up a lot of room in the cooler)
  • 1 egg (for egg wash)
  • 1/3 cup milk
  • Seasoning: garlic powder, salt, pepper, thyme, or whatever seasoning you like

 Equipment Needed At The Campout:

  • Sauce Pan
  • Cooking Spoon
  • Spatula
  • Knife
  • Fork
  • Small Bowl or Cup
  • Pastry Brush
  • 12″ or 14″ Dutch Oven
  • Tin Foil (heavy duty)

Before the Campout:

  • Steam frozen vegetables, then drain fully if wet (do not over-cook).
  • Mix vegetables, cream of chicken soup, and chicken in sauce pan over low-to-medium heat (fold ingredients together; do not over-stir).
  • Season to taste (seasoning is important. You don’t want the mixture to taste bland).
  • Add milk to thin mixture (be careful not to let it get “watery”).
  • Store in a gallon freezer bag.

At the Campout:

  • Re-heat the mixture – be careful not to over-cook. Add milk if thinning is needed.
  • Use one pie crust-in-tin for the base. Pour mixture into base (you will have extra mixture).
  • Remove second pie crust from tin and use as top of pie. Pinch around the edges.
  • Scramble egg in small bowl and brush on top.
  • Poke a few holes with a knife for venting.
  • Set in a pre-heated Dutch oven cradled in tin foil. (It’s OK to let each side of the tin foil drape on the outside of the Dutch oven – you will use the tin foil to set the pie into the oven to begin baking and lift it out of the oven when it’s done).
  • Bake at 350º for 45 to 60 minutes, or until top is golden brown. (See Dutch oven notes below).
  • Let stand for 5 minutes before slicing.
  • Serves 5 or 6.

Dutch Oven Notes:

Since barbeque coals burn around 15º degrees each, you will need around 24 coals to cook this. When I made this, I put 9 coals on the bottom and the rest on top. Since this needs to cook at full temperature the full baking time, you will need to pre-heat the Dutch oven, by placing the coals before you start preparing the ingredients. And plan on doing a full coal replacement half-way through the baking, to keep the proper heat level.

You need to let this sit for a few minutes before serving. If it’s cold or windy at your campout, you can let it rest in the Dutch oven you cooked it – just remove all the coals first. Or if you have a second oven you can place it in that while your pie rests.

If you plan on trying this at a campout, I would suggest you make it at home in your own oven first, so you know how it should come out. Please let me know if you have any questions about this recipe.

Finally, are you new to Dutch ovens? Here are some tips to help you get started with this wonderful way to cook in the outdoors:

Getting Started With Dutch Ovens

Enjoy!

In Scouting,

 – Scouter Jeff <><

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