Camp Kitchen: More-Than-Chicken Pot Pie

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You’ll spend a bit of time in the kitchen rolling out the rich, flaky crust that lines this  dish of good ‘ole “comfort food.” But this more-than-chicken pot pie is worth the effort. Even my finicky teenager comes back for more!

More-Than-Chicken Pot Pie

This mouth-watering one-dish meal is topped by a deliciously light, flaky crust.

Course Main Course
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
Servings 6

Ingredients

Crust

  • 2 cups all-purpose flour
  • 1/4 tsp. salt
  • 2/3 cup butter or margarine
  • 1/4 cup cold water

Filling

  • 2-1-2 cups cooked, cubed meat (chicken, turkey, ham, ground beef, or pork. My kids actually ASK FOR spam. No. Really.)
  • 2 cups frozen peas
  • 3 medium sliced carrots, in one inch slices
  • 2 medium potatoes peeled and cubed
  • 1/4 cup onion finely chopped

Sauce

  • 6 Tbsp. butter or margarine
  • 6 Tbsp. all-purpose flour
  • 2 cups milk
  • 1 cup chicken broth
  • 1/2 tsp. garlic salt

Instructions

  1. Heat oven to 375 degrees.

  2. In a large bowl stir together 2 cups flour and 1/4 tsp. salt.

  3. Cut in 2/3 cup butter until crumbly. Mix water in with a fork.

  4. Divide dough into 2/3 and 1/3 portions. Set aside 1/3 dough. Roll 2/3 dough into 14-inch circle about 1/8" inch thick.


  5. Gently fit into 3-quart deep dish casserole or 13" x 9( glass baking dish. Set aside.

Filling

  1. In large bowl combine all filling ingredients. Set aside.

  2. In 2-qt. saucepan melt 6 Tbsp. butter; stir in 3 Tbsp. flour.

  3. Cook over medium heat, stirring occasionally, until hot and bubbly (3 to 5 minutes).

  4. Whisk in milk and chick broth, 1/2 tsp. salt and pepper.

    Continue cooking, stirring occasionally, until sauce thickens (3 to 5 minutes).

  5. Stir hot sauce into filling, spoon into prepared pie crust.

Top Crust

  1. Cut in 2/3 cup butter into flour until crumbly. Add water.

  2. Roll reserved 1/3 dough into a 10-inch circle, 1/8 inch thick.

  3. Place on top of pie. Flute edges to seal.

  4. Make several small slits in top crust to let steam escape.

  5. Bake for 50 to 60 minutes or until golden brown. Check at about 45 minutes.

Recipe Notes

This recipe can be easily adjusted to taste. Change proportions of milk and chicken broth to taste. Add more liquids for a thinner sauce, reduce liquids for a thicker sauce.

You may also vary the vegetables as desired. Try  broccoli, cauliflower, or green beans. A good way to use up leftover veggies.

 

 

Rolling pin photo credit