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CATEGORY CUISINE TAG YIELD
Grains, Meats Hawaiian 1 Servings

INGREDIENTS

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 t Black pepper
1 t Garlic granules or minced
garlic
1 t Salt or to taste
1/2 t Chile powder
1 LeSuer peas
4 c Cooked chopped chicken meat
Uncooked pie crust as needed
to cover pie in the pot
used the packaged crust
from the store

INSTRUCTIONS

*
I
(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.  Posted to CHILE-HEADS DIGEST by Calvin Donaghey
<gdonaghey@bitstreet.com> on Jul 11, 1999, converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1986
Calories From Fat: 310
Total Fat: 34.5g
Cholesterol: 476mg
Sodium: 5581.6mg
Potassium: 6537.2mg
Carbohydrates: 203.2g
Fiber: 39.2g
Sugar: 37.8g
Protein: 215.4g


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