[CH] Chicken Pot Pie-CH Style
Calvin Donaghey (gdonaghey@bitstreet.com)
Sun, 11 Jul 1999 16:26:16 -0500
Greetings CHs-
After spending the last 8 days in southern Colorado, this 100 degree
stuff is the pits. Those of you who have sent me E-mail, I will get to
you as soon as I wade through the unpacking, cleanup, back mail, bills,
etc. My chile crop is growing well, Bishop's Crowns getting ripe,
Hindus, Tepins, Thais, Jamaican Reds and Bolivians already harvesting.
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.
Ingredients:
1 cup chopped onion
1 cup chopped celery
1 cup chopped potatoes
1 cup chopped carrots
1 cup chopped, seeded ripe peppers (my batch had a mixture of home-grown
chiles including Bishop's Crown, Hawaiian and wild Baccatums, my
family's had red bell)
1/2 cup butter or marg.
1/2 cup flour
1 cup Half & Half
2.5 cups chicken broth
1 tsp black pepper
1 tsp garlic granules or minced garlic
1 tsp salt or to taste
1/2 tsp chile powder
1 can LeSuer peas
4 cups cooked chopped chicken meat
uncooked pie crust as needed to cover pie in the pot (I used the
packaged crust from the store)
Directions:
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.
Calvin