A Delicious Camping Recipe For Chicken Pot Pie
Description
Chicken pot pie is a classic dish that is loved by many. It is the perfect comfort food that is sure to satisfy any appetite. This camping version of the classic dish is a great way to enjoy a delicious meal while camping. It is made with simple ingredients that are easy to find and it is sure to be a crowd pleaser. The best part is that it is easy to make and clean up is a breeze! So, if you're looking for a delicious meal to take on your next camping trip, this chicken pot pie is the perfect choice.
Prep Time
This recipe takes about 30 minutes to prepare. You will need to pre-cook the chicken and vegetables, as well as mix together the ingredients for the crust and filling. Once the ingredients are prepared, the pot pie will come together quickly and be ready to enjoy in no time.
Cook Time
This camping version of chicken pot pie takes about 30 minutes to cook. The crust needs to be pre-baked before adding the filling and then the pot pie needs to cook for another 15 minutes or so. Be sure to keep an eye on it while it cooks, as you don't want the crust to burn.
Ingredients
- 1 lb. chicken, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1/2 cup onion, diced
- 1 cup frozen peas
- 1/2 cup butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 1/2 cups chicken broth
- 1/2 cup milk
- 1/4 cup parsley, chopped
- 1/2 cup cheddar cheese, shredded
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Begin by pre-cooking the chicken and vegetables. Preheat a skillet over medium-high heat and add a tablespoon of oil. Once hot, add the chicken, carrots, celery, and onion. Cook until the chicken is cooked through and the vegetables are tender, about 10 minutes. Remove from the heat and set aside.
In a medium saucepan, melt the butter over medium heat. Add the flour and whisk together. Cook for about 2 minutes, stirring constantly. Add the salt, pepper, chicken broth, and milk. Stir to combine and bring to a simmer. Cook for about 5 minutes, stirring occasionally, until the sauce thickens. Add the cooked chicken and vegetables, parsley, and cheese. Stir to combine and remove from the heat.
In a medium bowl, whisk together the flour, butter, salt, and pepper. The mixture should have a crumbly texture. Press the mixture into the bottom and sides of a 9-inch pie plate. Pour the filling into the prepared pie plate and spread evenly. Top with the remaining crust mixture. Bake in a preheated 400°F oven for 20 minutes until golden brown.
Equipment
- Skillet
- Medium saucepan
- Medium bowl
- 9-inch pie plate
- Oven
Notes
If you want to make this recipe vegetarian, you can substitute the chicken for 1 1/2 cups of your favorite vegetables. You can also switch up the vegetables and use whatever you have on hand. For a vegan version, you can use vegan butter and plant-based milk in place of the butter and milk.
Nutrition: Per Serving
- Calories: 586
- Fat: 33g
- Carbohydrates: 46g
- Protein: 25g
Recipe Tips
- To make the crust extra crispy, you can brush the top with beaten egg before baking.
- If you want to make the dish extra creamy, you can add 1/2 cup of cream cheese to the filling before baking.
- You can use store-bought or homemade pie crust for this recipe.
- If you don't have enough time to pre-cook the chicken and vegetables, you can use pre-cooked, frozen vegetables.
- This recipe can be made ahead of time and stored in the fridge for up to 3 days.
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